What does baveuse mean when cooking an omelette?

"Baveuse" is a French term that refers to an omelette that is slightly runny in the middle. It's the opposite of "cuite à cœur" (fully cooked).

When you see a recipe calling for a "baveuse" omelette, it means that the omelette should be cooked until the edges are set and golden brown, but the center should still be soft and slightly runny.

Think of it like a perfectly cooked sunny-side-up egg, where the white is set but the yolk is still runny.

Here are some tips for making a baveuse omelette:

* Use fresh eggs: Fresh eggs will cook more evenly and produce a smoother texture.

* Don't overcook: The key to a baveuse omelette is to remove it from the heat before the center is fully cooked.

* Use a low heat: Cooking over low heat will prevent the eggs from browning too quickly and allow the center to set slowly.

* Stir gently: Stir the eggs frequently to prevent them from sticking and ensure even cooking.

Enjoy your perfectly "baveuse" omelette!