Mmmmonday… My Perfect French Omelette :)


Ok, I guess I should call this a “french-style” Omelette since I’m neither a cook nor french and probably not qualified enough to teach others how to cook eggs.
But for the sake of this blogpost just imagine I’m a forty-something French 2 Michelin Star cook with her own hen farm ūüėČ

French Omelette isn’t like the American or the Spanish Omelette because it isn’t cooked as long and it also is very thin and usually not filled with Chorizo Sausage (I guess you could though if you wanted).
It isn’t the easiest thing to cook but once you have mastered your first “omlette¬†fran√ßaise” (said with an extreme french accent and accompanied by a flourishing hand gesture) they will only get better.

Des Questions? Non? Alors, je vais commencer avec cette Omelette magnifique!

You will need:

  • 2 eggs (if you care about animals, choose free-range)
  • butter and a little oil
  • a frying pan
  • a spatula
  • a drop of water
  • seasoning (i.e. salt and pepper)
  • a mixing bowl
  • Extras, for example spring onions, cheese, ham, Chorizo
    (only joking :)), Salmon,…


Crack both eggs into the mixing bowl, add the seasoning how you like it and add just a drop of water. Mix the ingredients together using a fork until it’s a solid yellow.
Put the pan on the stove and turn it on on a medium to high temperature. Pour in a little oil and butter and wait for the two to melt.
When the pan is fully heated, put in quite a lot of butter and when it starts to froth pour in your egg mixture.
Now comes the tricky bit:
Leave the egg in for about 5 seconds and then, using your spatula, push the egg in the middle from one side of the pan to the other. Let the runny egg fill the hole you just created by moving the pan.
Repeat this step in a flowery pattern until no more runny egg is there to fill the holes (If you want any extras on your Omelette, add them now).
Turn the Omelette over and let the other side sizzle for 6-8 seconds.
Get out of the pan and on to a plate, season in case it needs more salt and Voilà:
There you have your very own french-style Omelette!

Now… Get ready for my incredible visual explanation! **

Soo… I hope I could help you out here… Please comment and tell me if you tried this at home or if you have any ideas that you want to share ūüėČ


*this is not my picture!
** this is though ūüôā


Recipe… Delicious German Christmas “Biscuits”: Zimtsterne (Cinnamon stars)

It’s a known fact that Germans ¬†love food. Especially in Winter we¬†indulge in backing “Pl√§tzchen”, Christmas cookies. There are SO many varieties but I have decided to show you how to make one of the absolute classics, Zimtsterne.
They are soft yet a little hard cinnamon biscuits with a meringue topping.
One of my favorites!


You will need…
100 g finely ground hazelnuts,
2 medium sized eggs, but only the egg white
¬Ĺ¬†teaspoon¬†lemon juice
125 g sugar
1 packet vanilla sugar
1 teaspoon ground cinnamon
125 g almonds, ground
  Sugar for rolling
  Cinnamon for sprinkling

Preparation ūüôā

Roast the nuts in an pan without oil and let cool.

Beat Egg whites, lemon juice and a pinch of salt until stiff. Gradually add sugar and continue to whisk until it has dissolved. Keep 3 tablespoons of beaten egg whites for the icing later on. Stir the Vanilla sugar, cinnamon, nuts and 100 g of almonds into the backing mixture. Cover it up and put it somewhere cold for about 2 hours.
Roll out the mixture¬†about 3 / 4¬†inch¬†thick on a¬†surface¬†dusted¬†with¬†sugar.¬†With a¬†star¬†cookie cutter¬†dipped¬†in¬†sugar cut out little stars and put them on¬†a backing tray covered with baking¬†paper. Mix the egg white icing¬†with a few¬†drops of water and ice the stars.¬†Bake in a preheated¬†oven at¬†150 ¬į¬†C (gas 1, convection¬†10-12 minutes¬†at 140 ¬įC)¬†for¬†15-18¬†minutes on the bottom rail. Remove the stars from the backing paper and let them cool.¬†Sprinkle¬†with¬†cinnamon¬†to taste.



Disclaimer: This is not my recipe or my picture, but I did translate it from German ūüôā