French Omelette
A pale, delicate omelette with a barely set exterior and a creamy center. It's finished in seconds, folded cleanly in thirds, and served the moment it hits the plate — this is French breakfast at its most elegant.
Instructions
0/5- 1
Crack eggs into a bowl and whisk vigorously until fully combined, pale, and foamy — about 1 minute of hard whisking. This incorporates air and gives you lift.
- 2
Heat butter in an 8-inch non-stick skillet over medium-high heat until it foams and just starts to smell nutty. Don't let it brown — you want clarity, not color.
- 3
Pour eggs into the center of the pan. Let them sit for 2–3 seconds, then use a fork or spatula to push cooked egg from the edges toward the center, tilting the pan so uncooked egg flows to the edges. Keep moving gently — don't stir or scramble.
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After about 30 seconds, the top will still look slightly wet and creamy while the bottom is set. This is the moment. Tilt the pan away from you and fold one-third of the omelette over the center, then fold again into a tight packet.
- 5
Slide onto a warm plate immediately. The residual heat will finish cooking the inside, and you'll have a pale, tender omelette with a soft center. If you want a filling (herbs, cheese, diced ham), add it just before folding.
Nutrition per serving
Chef's Notes
The pan temperature matters most: medium-high is your target. Test it by flicking a drop of water on the surface — it should sizzle immediately but not evaporate instantly.
Fold while the top is still slightly wet and creamy, not when it's fully set. That's the difference between a tender omelette and one that's dry.
Use a non-stick skillet or a well-seasoned cast iron — scrambled eggs that stick to the pan aren't an omelette, they're a mistake.
About This Dish
The French omelette is a study in restraint and technique. It emerged in 19th-century France as a show of knife skills and pan control — soft, barely set, folded in thirds, no browning. It's about the egg, not the filling. The technique became a test of a chef's fundamentals: temperature control, timing, and respect for simple ingredients.