so you would not eat home-made mayonnaise? or a sunny-side-up egg? classic French omelet (raw egg in the middle)? custard is always cooked, just slowly.
Are you referring the omelette baveuse (drooling)? They’re not supposed to be totally raw, you just stop the cooking a bit earlier, maybe 10 seconds before a normal omelette. Don’t add raw eggs at the end.
I’m not a cook but that’s my local experience in restaurants and my kitchen during three decades. Perhaps a regional recipe?
Haha true! Googling Elizabeth’s raw eggs seems absent but probably some people do that. By the way she call it "omelet Molière" but I can’t find that recipe in any French cookbook, I guess it’s her creation. However "œuf (egg) Molière" is a classic, but has nothing in common with an omelet but the egg.
you don't put extra raw eggs in it, you simply don't fully cook it on the reverse side of the pan and then fold it so the uncooked egg oozes out somewhat.
