French · Breakfast · Medium
French Omelet
Silky, pale yellow, and rolled around soft curds with herbs. No browning allowed in the classic French technique.
The whole recipe in 60 seconds
French Omelet, in 5 ideas
- Low and slow keeps the outside pale and tender.
- Stirring in the first 30 seconds makes the curds small and silky.
- The top should look just barely set when you roll it.
- A nonstick pan is essential for the clean roll.
- Practice makes perfect, your third one will be beautiful.
What you need
Ingredients
- 3 eggs
- 1 tbsp cold butter, cut in pieces, plus 1 tbsp for the pan
- 1 tbsp fresh chives, minced
- 1 tbsp fresh parsley, minced
- Salt and white pepper
- 1 tbsp grated Gruyere (optional)
How to make it
Directions
- Whisk the eggs with a pinch of salt until no streaks remain.
- Heat an 8 inch nonstick skillet over medium heat and melt 1 tbsp butter until foaming.
- Pour in the eggs and stir with a fork while shaking the pan for 30 seconds.
- Stop stirring and let the bottom set while the top stays slightly wet.
- Sprinkle the herbs and cheese if using over the surface.
- Tilt the pan and roll the omelet into a cigar shape onto a warm plate.
- Rub the outside with the cold butter pieces for a glossy finish.
- Serve immediately.
Room temperature eggs whisk smoother and cook more evenly than cold ones.