I could watch Julia all day.
The omelette is tricky. It’s satisfying to execute it perfectly. I like to use a spatula to mix up the eggs as they set. It seems to make my omelette a little fluffier.
Julia is right (always). She’s especially right about needing a good omelette pan. It makes all the difference in the world.
If you’re not in the mood for an omelette, you could try Beef Tartare Gratineé Letterman.
I know it’s no surprise that I love Julia. Aside from her enormous influence on home-cooking, I love her because she’s just so ballsy: can you imagine a TV chef today making mistakes on camera? burning food? plating imperfectly? laughing at herself?
Cooking is often an attempt at achieving perfection. Perfection is often impossible. In Michael Ruhlman’s book The Soul of a Chef, he describes how Thomas Keller, early in his career, had to make Hollandaise sauce every day. That Hollandaise sauce became Keller’s obsession. The sauce never came out the same way twice.
No one deals with imperfections better than Julia.