JC 100 Julie Child

I’m very proud to be taking part in the JC100: A 100-Day Celebration of Julia Child leading up to what would have been her 100th birthday on August 15th of this year. To say that I’m excited to be part of such a huge event would be a gross understatement. I’m ecstatic, and I’m honoured! The JC100 celebration includes 100 of Julia’s most cherished recipes, 100 bloggers cooking those recipes and posting about them on their blogs, 100 bookstores displaying her classic cookbooks, 100 restaurants taking part in Julia Child Restaurant Week (August 7 – 15), 100 amazing tributes, and 100 book readings  – all coming together to create 1,000,000 voices raised in tribute to 1 extraordinary culinary icon!

As one of the food bloggers chosen to take part, I’ll receive a special JC100 recipe every week to recreate and share. Each of these recipes has been handpicked by a panel of culinary luminaries including Judith Jones, Dorie Greenspan, Amanda Hesser, Thomas Keller, Danny Meyer, and Jacques Pepin.

I hope you’ll enjoy following along as I help to keep her legacy alive by passing on some of her most treasured recipes. We’re kicking off with Julia’s Omelette Roulée, a classic rolled omelette with an emphasis on technique.

Eggs in bowl



“The egg can be your best friend if you just give it the right break. “

~Julia Child in “The French Chef, Elegance with Eggs”

There is an old proverb that says “there is more than one way to skin a cat”. I’ve never liked this saying (poor kitty) but I find it somewhat comforting to know that the cat didn’t always face such a gruesome fate. Earlier versions like “there are more ways of killing a cat than choking it with cream”, or “there are more ways of killing a cat than choking it with butter” suggest a much more pleasant way to go. Perhaps in 1855, the proverbial cat made its home in a lovely French château…

Regardless of the version, the meaning is the same. There is more than one way to get something done – and there is more than one way to make an omelette.

This is Julia’s…

L’Omelette Roulée {Rolled Omelette}

†Excerpted from Mastering the art of French Cookingby Julia Child. Copyright ©1961 by Alfred A. Knopf. Reprinted with permission from the publisher Alfred A. Knopf, a division of Random House, Inc.

For one omelette, 1 to 2 servings. Time:  Less than 30 seconds of cooking

  • 2 or 3 eggs
  • big pinch of salt
  • pinch of pepper
  • a mixing bowl
  • a table fork

Beat the eggs and seasonings in the mixing bowl for 20 to 30 seconds until the whites and yolks are just blended.

  • 1 tbsp butter
  • an omelette pan 7 inches in diameter at the bottom
  • a table fork

Place the butter in the pan and set over very high heat. As the butter melts, tilt the pan in all directions to film the sides. When you see that the foam has almost subsided in the pan and the butter is on the point of colouring (indicating it is hot enough), pour in the eggs. It is of utmost importance in this method that the butter be of the correct temperature.

Let the eggs settle in the pan for 2 or 3 seconds to form a film of coagulated egg in the bottom of the pan.

Grasp the handle of the pan with both hands, thumbs on top, and immediately begin jerking the pan vigorously and roughly toward you at an even, 20-degree angle over the heat, one jerk per second. It is the sharp pull of the pan toward you which throws the eggs against the far lip of the pan, then back over its bottom surface. You must have the courage to be rough or the eggs will not loosen themselves from the bottom of the pan. After several jerks, the eggs will begin to thicken. (A filling would go in at this point.)

Then increase the angle of the pan slightly, which will force the egg mass to roll over on itself with each jerk at the far lip of the pan. As soon as the omelette has shaped up, hold it in the angle of the pan to brown the bottom a pale golden colour, but only a second or two, for the eggs must not overcook. The centre of the omelette should remain soft and creamy. If the omelette has not formed neatly, push it with the back of your fork.

Turn the omelette onto the plate, rub the top with a bit of butter, and serve as soon as possible.

I was a little nervous getting started and could easily imagine myself jerking the pan and ending up with egg all over my face, but I followed Julia’s advice. I found the courage to be rough with it and it worked!  First try!

I’m sure the omelette was tasty right out of the pan but I wanted mine stuffed so I prepared a filling of sautéed mushrooms, shallots and garlic ( before I started cooking the eggs).

Sliced mushrooms in sautee pan

Next I smothered it with cheesy, yummy Mornay sauce (also prepared beforehand), and then I finished it with mushroom slices and a sprinkle of parsley.

Rolled Omelette with mornay and mushrooms

Omelette Fermière Farcie Aux Champignons {Mushroom Stuffed Omelet}

Rolled omelette with sautéed mushrooms, mornay sauce and a sprinkle of parsley

Yes, there is more than one way to make an omelette but Julia’s method yielded the most tender eggs I’ve ever tasted.  This simple recipe combined with a practiced, professional technique will help you create a dish that is both elegant and delicious.

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The JC100: L’Omelette Roulée

by The Culinary Travel Guide time to read: 4 min