Omlette

Week 2, session 1

This week is eggs week – all the different ways of cooking them and making emulsions with them.

The first session was just a classic omlette. This was actually more difficult that it sounds. The perfect colour, texture and baveuse is tough.

When I told my colleagues about this, my colleague Nora, who is French, told me that baveuse means drooling which makes complete sense even if this makes it a little gross.

Although I didn’t really nail any aspect of this it was the most tasty omlette I’ve ever had, made especially delicious by the ‘drool’. I’ll keep practising these for sure!