[ ./recipes/basics/french-omelette.md ]
★ FRENCH · BASICS
French
Omelette.
SERVES
1
TOTAL
10m
ACTIVE
5m
LVL
MEDIUM
// SUMMARY
The classic French omelette is a test of technique – silky, pale, and perfectly rolled with a creamy interior. No browning, no filling fighting for attention. Just eggs, butter, and skill. Once mastered, it becomes a quick luxury for any meal.
// INGREDIENTS
| 3 | large eggs | |
| 1 | tbsp | butter |
| — Salt to taste | ||
| — Fresh chives, finely chopped (optional) | ||
// METHOD
- 01
Crack eggs into a bowl. Season with salt and beat vigorously with a fork until completely homogeneous – no streaks of white should remain.
- 02
Heat an 8-inch non-stick pan over medium-high heat. Add butter and swirl to coat as it melts and foams.
- 03
When the butter foam subsides but before it browns, pour in the eggs.
- 04
Immediately begin stirring the eggs with a fork or chopstick while shaking the pan back and forth.
- 05
Continue stirring for 20-30 seconds until small curds form but the eggs are still quite wet on top.
- 06
Stop stirring. Let the omelette set for 10 seconds to form a thin skin on the bottom.
- 07
Tilt the pan away from you. Use your fork to fold the top third of the omelette down toward the center.
- 08
Slide the omelette to the edge of the pan and flip it onto a warm plate, seam-side down, forming a neat oval.
- 09
Rub a small piece of cold butter over the top for shine. Garnish with chives if desired.
// NOTES
- — Use a well-seasoned non-stick pan – this is essential for the technique.
- — The entire cooking process takes under 2 minutes. Have everything ready.
- — Room temperature eggs cook more evenly than cold eggs.
- — Some chefs add a splash of cream to the eggs for extra richness.
// VARIATIONS
- → Fines Herbes: Add chopped parsley, chervil, tarragon, and chives to the beaten eggs.
- → Cheese: Place a line of grated Gruyère in the center before the final fold.
- → Mushroom: Sauté diced mushrooms separately, place in center before folding.