Omelette
An omelet is an egg dish, for the eggs, in Austria and Switzerland, with the addition of flour and milk or water, are stirred to an egg mass, which is then fried in a pan to a flat pancake.
Regarding the word omelette (s)
The word exists in English as the omelette neuter, plural -e/-s, and feminine as the omelet, plural -n. The forms are distributed as follows:
- In Germany, only the neuter is common, according to the dictionary of the German colloquial language with initial emphasis and muffled second syllable: [' ɔmlɛt ], according to variant dictionary of the German ( VWD ), however, with optional mitgesprochener second syllable and Endbetonung: [ ɔm ( ə ) ' lɛt ].
- In Switzerland, the feminine form is used, with initial emphasis and optional mitgesprochener second syllable: [' ɔm ( ə ) lɛtə ].
- In Austria, the neuter is mainly used with muffled second syllable and Endbetonung: [ ɔm'lɛt ], regionally but instead the feminine form, with muffled second, third and optionally stressed mitgesprochener fourth syllable, which then loudly VWB unlike in the Switzerland is pronounced not as schwa, but as an open e: [ ɔmə'lɛt ( ɛ ) ]. At the singular of the feminine form can compete in Austria still a 'n.
The word comes from the French and was in the 18th century in the then popular forms there Omelette and A ( u) Melette borrowed into German. In French, an omelette in the narrower sense is a pure egg dish without the addition of flour, of the methods of preparation with additional flour as omelette à la farine or with regionally varying names like ( in Auvergne ) Farinette be distinguished.
The use of languages in Germany follows in word comprehension mainly the French model and then different from the omelette in the narrower sense the flour additive prepared Pfann (s) - or pancakes, while in Switzerland and Austria preparation methods with and without flour indiscriminately in an omelette (s) are referred to, in Austria instead of distinguishing between the rolled after baking pancake and / the omelette (s) than the unrolled form.
The origin of the French word which is occupied in Middle French as aumelette, amelette and since the 16th century - probably under the influence of volksetymologischem oeuf 'egg' - became omelette is not safe. Because in Ménagier de Paris (by 1393 ) the two halves of a split in the middle and various other herb omelettes omelets with cheese or sugar as alumele, alumelle, Alumette be called and specifically alumelle otherwise an agglutinated form of lumelle la, la lamelle " cutting edge, blade " is, itself from Latin lamella " (small ) blade " is derived, is usually also for the word form a (u ) Melette " omelette " believed to be due to the same Latin etymon, namely as a metathesis from the well dialect occupied form Alumette " omelette", which is itself caused by Suffixwandel of alumel ( l) e " blade, omelette".
Preparation
To prepare with the addition of flour see pancakes.
The eggs are slightly pitched, if necessary with salt and pepper, add the other ingredients depending on the recipe, the mass added to a hot, greased pan, stir slowly and then cooked without turning over. The omelet is ready when its top is still shiny and juicy. For omelets filled the pan is pulled a little earlier from the fire, the prepared filling on given about beaten the omelette on both sides with a broad knife ( Omelettwender ) and still continue to cook briefly.
In unfilled omelets of egg mixture can be added according to taste, for example, onions, vegetables, mushrooms, cheese, bacon, ham, sausage, crabs, clams or fish. In Spain such omelets are known as frittata as tortilla, in Italy. Comparable is also the farmer's breakfast.
Most - often filled - omelette variants derive from French cuisine. The fillings can be very simple or complex also consist of stews or purees.
The omelet soufflée ( Auflaufomelett, Fluffy ) consists of airy whipped, sweetened egg, golden fried on one side in the oven or in the pan, forming a foamy mass. It is served as a dessert.