Madeleines Shaken Omelet Recipes

Steps:

• Preheat oven to 375. Beat sugar and eggs together until thoroughly blended. Add lemon rind and melted butter. Mix to blend. Sift together dry ingredients. Add all at once to egg mixture. Stir just to blend. Allow mix to sit at room temperature for approximately 10 minutes. While mix is resting, generously butter Madeleine molds. Spoon mix into molds, filling approximately 3/4 full. Bake approximately 15 minutes or until edges are golden brown. Turn over immediately onto cooling screen. Wipe out each mold cavity, rebutter and fill again until desired number or all mix is used. Store in airtight container until ready to use.;

Steps:

• Break eggs into a small bowl; season with salt and pepper. Using a fork, beat no more than 30 strokes so only a minimal amount of foam develops. (Overbeating reduces the eggs' volume, resulting in a "skinny" omelet. The keys to success are speed and heat: Beating the eggs quickly and cooking them over high heat produces large, coagulated curds, resulting in a fluffy, soft omelet.)
• Melt butter in an 8-inch nonstick skillet over medium heat until butter begins to sizzle. Raise the heat to high, and add the beaten eggs. Count to five, then raise the pan so it forms a 45-degree angle to the burner. Rapidly shake the pan back and forth so the egg mixture is thrown against the pan's sides and begins to coagulate.
• Return pan to burner. Rotate pan so any uncooked egg in the center moves to perimeter of pan. Cook egg evenly, 15 to 20 seconds.
• Quickly place the filling in the center of the omelet. Fold the omelet over the filling by tilting the pan a little higher off the burner and using a spatula to fold the omelet. Turn the omelet onto a plate, and serve.