Classic French Omelette
Light, moist and luxurious scrambled eggs wrapped in a set layer of eggs.
The French omelette is renowned and loved for its vibrant yellow color, perfect almond shape, and small curds of scrambled eggs that yield a moist, light interior. To me, the whole point of a French omelette is to enjoy the failures while learning to cook them. Check out how I make it here.
Ethan Chlebowski
Ingredients
Omelette
- eggs3
- butter14 ga spoonful
- kosher salt1 ga pinch
- chivesfor garnish
Method
Step 1: Beat the eggs
Crack three eggs into a bowl, add a pinch of salt, and vigorously whisk with a fork. Pre-salting the eggs does not make them tough, in fact, it may even help them retain moisture because of how their proteins will differently during cooking.
Step 2: Scramble the eggs
Set a nonstick pan over medium high heat. Once heated, add the butter. Once the butter is melted and lightly bubbling, pour in the eggs. Immediately begin whisking with a rubber spatula (or fork) in your right and shaking the pan with your left hand for about 30-40 seconds until the curds begin to set. Push the curds into a rough disk shape and let the bottom cook for about 5-10 seconds to set.
- Constant agitation prevents the egg proteins from setting, which produces a creamy even mass of egg curds.
Step 3: Fold the omelette
Shake the pan to loosen the bottom. Tilt the pan about 30 degrees and using the fork, roll the side closest to you about halfway up the omelette. Continue slowly rolling the omelette over and when you get to the end of the pan, bump the back handle of the pan to loosen the omelette so it is jumps right to the edge of the pan.
Step 4: Finish the omelette & enjoy
Grab the handle of the pan with your hand, palm facing up. Hold a plate steady with your left hand and tip the omelette onto the plate seam side down. If it's a little misshapen, tuck the edges underneath.
Optionally, rub a little butter on the outside of the omelette and sprinkle with chives and enjoy.
