French omelettes have a reputation for being difficult to make, but with a little practice and just the right amount of confidence, we know you can pull it off!
A classic French omelette is elegant and chic, a beauty to behold. The smooth, pale yellow exterior encases the soft curds of creamy, tender eggs. It is almond shaped and has no filling – just eggs, glorified in their gentle essence.
For me, this omelet is the quickest way to comfort myself when I just don’t have the capacity to think of a dinner plan. Luckily for me, my husband mastered the art of French omelets years ago when we both worked at a restaurant in upstate New York.
Tips for preparing a French omelette
With a little practice and attention to detail, you can have the best French omelette. They aim for a nice oval shape with a pale yellow outside and small, creamy curds inside. Here are some pointers to master the technique:
- First or second time making a french omelette? First read the instructions and use the photos as a guide.
- If the eggs cook too quickly and start to clump, remove the pan from the heat. Keep stirring and shaking the pan; the eggs continue to cook due to the residual heat.
- Once the eggs have formed small clumps but before they have set completely, remove the pan from the heat. You want soft and slightly runny eggs, not overcooked eggs.
- If the eggs stick to the pan: 1) The heat is too high. 2) You used an old, scratched pan that has lost its non-stick coating. 3) There wasn’t enough butter in the pan and it wasn’t swirling properly around the edges.
- If it doesn’t work the first time, try again! A few eggs won’t break the bank, and whatever you end up with will still be good to eat.
It’s okay to fill the omelette
A classic French omelette has no filling. Sometimes finely chopped herbs such as tarragon, parsley, chervil or chives are stirred into the eggs – it’s called a fine herb omelette. You can add a small amount of filling. Stick to just two fillings like ham and cheese, cooked mushrooms and goat cheese, or cooked baby spinach and Gruyere.
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French omelet
ingredients
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3 large eggs
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pinch of salt
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Pinch of white pepper
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1 tablespoon unsalted butter
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Finely chopped chives or parsley for garnish
method
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Beat the Eggs:
In a medium-sized bowl, beat the eggs until no white marks remain. Stir in salt and white pepper.
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Melt the butter:
In an 8-inch rounded-sided non-stick pan over medium-high heat, melt the butter, being careful not to brown. Swirl it around in the pan so it coats the bottom and sides.
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Boil eggs:
Pour the eggs into the pan. Using the bowl of a fork, tines up, quickly stir the eggs. If you’re concerned about scratching your pan’s non-stick coating, use a plastic fork. Wave the fork around the pan to break the eggs open as they cook. At the same time, hold the handle of the pan with your other hand and shake the pan back and forth vigorously.
If the eggs cook too quickly and form large lumps, remove the pan from the heat and continue whisking. The eggs will continue to cook a little longer due to the residual heat. Cook until eggs are fluffy and creamy with a little curd. This only takes 2 to 3 minutes.
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Roll the omelet:
If you haven’t already, remove the pan from the stove. Run the fork around the edges to loosen the eggs. Tilt the pan at a 45 degree angle so the eggs move to one side of the pan.
Keeping the pan tilted, fold the eggs towards the rim until you have a crescent shape, inserting the fork under and around the eggs as needed to loosen them from the pan.
With the pan still tilted, use your free hand to give the handle 2 or 3 sharp taps to push the eggs about 2 inches over the edge. If that doesn’t make sense, that’s okay – use a spatula to gently curl the eggs about 2 inches past the edge of the pan. Use your fork to fold the overhanging eggs up and toward the center of the omelet. It should now be almond shaped.
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Transfer the omelet to a plate:
Grasp the handle as close to the pan as possible. Hit the pan, still tilted, on the counter to move the omelette right to the edge of the pan. Tilt a plate right next to the omelet and tip it onto the plate so the seam is down.
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Serve omelet
Sprinkle with chives or parsley, if you like, and serve.
The omelette is best eaten immediately after preparation. The texture will change, but you can wrap leftovers in plastic wrap and refrigerate for 3 to 4 days. To reheat, cover with a dampened paper towel and microwave in 30-second intervals until warmed through. The key is to gently reheat it so the eggs don’t overcook.
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