omelet

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Ham and vegetables omelette
Iranian omelette

An omelette is an egg dish for which eggs , in Austria and Switzerland also with the addition of flour and milk or water, are mixed into an egg mixture, which is then fried in a pan to make a flat cake. In Spain the omelette is called a tortilla .

About the word omelette (s)

Word forms in German

The word exists in German as the neuter omelette , plural -e / -s , and as feminine the omelette , plural -n . The forms are distributed as follows:

  • In Germany only the neuter is common, according to the dictionary of German colloquial speech with initial stress and the second syllable silenced: ['ɔmlɛt], according to the German variant dictionary ( VWD ), however, with optional second syllable and final stress: [ɔm (ə)' lɛt].
  • In Switzerland , the feminine form is used, with initial stress and the optional second syllable: ['ɔm (ə) lɛtə].
  • In Austria , the neuter is predominantly used, with the second syllable and final stress: [ɔm'lɛt], regionally but instead the feminine form, with the second, stressed third and optionally spoken fourth syllable, which, according to VWB, is different from the Switzerland is not pronounced as Schwa , but as an open e : [ɔmə'lɛt (ɛ)]. In Austria, an 'n can be added to the singular of the feminine form .

Meanings

In French , an omelette in the narrower sense is a pure egg dish without the addition of flour, from which a distinction is made between types of preparation with added flour as omelette à la farine or with regionally varying names such as (in the Auvergne ) farinette .

The linguistic usage in Germany mainly follows the French model in terms of word understanding and then differentiates from the omelette in the narrower meaning the pan (s) or pancakes prepared with flour , while in Switzerland and Austria types of preparation with and without flour are indistinguishable as omelet (s) In Austria, instead, a distinction is made between the pancake rolled after baking and the omelette (s) as the unrolled form.

etymology

The word comes from French and was borrowed into German in the 18th century in the then common forms of omelette and A (u) melette . The origin of the French word which means in French as aumelette , amelette is busy and since the 16th century - probably under volksetymologischem influence of oeuf "Egg" - for omelette was, is not certain. Because in the Ménagier de Paris (around 1393) the two halves of a herb omelette divided in the middle as well as various other omelets with cheese or sugar are called alumele , alumelle , alumette and especially alumelle otherwise an agglutinated form of la lumelle , la lamelle "cutting edge, Blade ”, which in turn derives from the Latin lamella “ (small) blade ”, is usually also assumed for the word form a (u) melette “ omelette ”that it can be traced back to the same Latin etymon, namely as a metathesis from the also The dialectal form alumette "omelet", which in turn was created by changing the suffix from alumel (l) e "blade, omelette".

preparation

To prepare with the addition of flour, see pancakes .

The eggs are beaten lightly, salted and peppered if necessary, the other ingredients are added depending on the recipe, the mixture is placed in a hot, greased pan, slowly stirred and then cooked to the end without turning. The omelette is ready when the top is still shiny and juicy. For filled omelets, the pan is pulled from the fire a little earlier, the prepared filling is added, the omelette is knocked over on both sides with a wide knife, a pallet or an omelet turner and fried a little more.

In the case of unfilled omelets, the egg mass can be added to B. onions , vegetables , mushrooms , cheese , bacon , ham , sausage , crabs , mussels or fish are added. In Spain such omelets are known as tortillas , in Italy as frittata . The farmer's breakfast is also comparable .

Most - often filled - omelette variants come from French cuisine. The fillings can be very simple or consist of elaborate ragouts or purees .

Foam omelette with strawberry jam and powdered sugar

The omelette soufflée ( casserole omelette , foam omelette ) consists of lightly beaten, sweetened egg, which, fried on one side in the oven or pan, forms a frothy mixture. It is served as a dessert.

In vegan cuisine, a similarly prepared and served dish based on silken tofu, chickpea powder or the like is also known as an omelette.

See also

Web links

Commons : Omelettes  - Collection of pictures, videos and audio files
Wiktionary: Omelette  - explanations of meanings, word origins, synonyms, translations

Individual evidence

  1. a b c d Jürgen Eickhoff (Ed.), Word Atlas of German Colloquial Languages , Volume 4, Bern: Saur, 2000, ISBN 3-907820-55-X , p. 20
  2. a b c Ulrich Ammon [u. a.], variant dictionary of German. The standard language in Austria, Switzerland and Germany as well as in Liechtenstein, Luxembourg, East Belgium and South Tyrol , Berlin [u. a.]: de Gruyter, 2004, p. 544
  3. See Bertha Bosshart, The naming of the omelette in the French-speaking area , Leemann, Zurich 1932
  4. ^ A b Richard James Brunt, The influence of the French language on the German vocabulary (1649–1735) , de Gruyter, Berlin [u. a.] 1983, p. 397
  5. Duden: The dictionary of origin , 4th neubearb. Ed., Mannheim [u. a.] 2007 (= Duden, Volume 7), p. 572 (“unsafe”); Friedrich Kluge, Etymological Dictionary of the German Language , arr. by Elmar Seebold, 23rd ext. Ed., Berlin [u. a.]: de Gruyter, 1995, p. 601 ("not clearly clarified")
  6. Jérome Pichon (ed.), Le Ménagier de Paris , Volume II, Paris: Crapelet, 1846, pp. 207 f.
  7. ^ Walter von Wartburg, FEW , Volume 5, 135 f. (sv lamella )