Cooked with Whites and Yolks Mixed

Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About
In this process, the white and yolk are beaten and cooked together for uniform consistency and taste.

  • Scrambled (oeuf brouillé)
  • Flat omelette (omelette plate)
  • Rolled omelette (may be filled) (omelette roulée)