This Christmas, I will be making omelets using my brand new pans from Bialetti, the number one cookware line in Italy!
The Aeternum cookware line from Bialetti is made with a pristine white, nanoceramic nonstick coating and comes in a set of three adorable red pans sized 8″, 9.5″, and 11″. The line is eco-friendly in response to the growing consumer demand for healthier, greener cookware. In addition to being PFOA free, Aeternum has a nonstick coating which at a low temperature leads to a lower emission of C02 into the atmosphere. The unique white ceramic surface also provides excellent thermal properties and even heat distribution. TGATP has cooked everything from omelets to steaks to dumplings and all my dishes come out cooked to restaurant standard perfection. Plus there is no pan scrubbing so clean up is a quick swirl of water with a swift wipe. The Aeternum line and a whole host of other great Bialetti products are currently available on Amazon.com. Aeternum will be available at specialty and gourmet stores in Spring 2011 with a suggested retail price of $19.99 -$69.99. You can also check out the entire Bialetti product line at: www.bialetti.com.
I will be using these tips from renowned chef Julia Childs to make sure my omelets are perfect for my family this Christmas morn. Here is written and video instruction from Julia, so you can do the same!
- Beat the eggs 30 – 40 strokes before cooking.
- Make sure the butter is very hot, when the foam has almost subsided and just before it begins to brown, add the eggs.
- The inside should be custard like and texture when finished, never overcook!
- Make sure to always flip finished omelet onto a warm plate.
- For filling options, Julia recommends Swiss cheese, spinach, Roquefort/blue cheese, asparagus, shrimp, lobster, chicken livers, chopped parsley, or chives.
- Never use any liquid fillings or liquid producing fillings such as tomatoes, as your omelet will be “just a mess”.
And now to the tape!
