Classic French Omelette

by Emily Kemme
classic omelette

Many believe preparing a classic French omelette is a high-wire act that’s fraught with peril. In reality, it is one of the easiest egg preparations a cook can have in their egg arsenal. There are only a few steps and there is no worry that the omelette, as with a fried egg, will overcook, unless you want it to.

The key to a tender omelette that is foldable, fillable, and edible, is advance preparation and good cooking tools. Depending on your audience, you may need more than one pan. If they can wait, one will be sufficient. But if you’re cooking for more than two people, I’d suggest investing in two, heavy 10 inch skillets. A rubber fork is wonderful for keeping the strands of eggs together without tearing them and making the omelette tougher. I found this fantastic tool at a local hardware store.

Hint: post-pour scrambling creates a wonderfully thin texture. Don’t worry about getting it too brown on the surface. It will just add a bit of browned butter flavor.

Useful tools: rubber spatula, thin metal spatula, rubber fork or chopstick

Classic French Omelette Recipe

  • 3 large eggs
  • salt and pepper
  • 2 tsp cold water
  • 1 T unsalted butter
  • PAM cooking spray or use nonstick skillet
  • 1 tbsp fresh parsley, chopped
  • desired fillings – use your imagination, the sky’s the limit. This particular omelette included sliced avocado, micro-greens for crunch, and a sprinkle of parsley.

Gently crack eggs into small bowl. Add salt, pepper, and water. Whisk with rubber fork for 60 seconds, until creamy.

Prepare 10 inch skillet by spraying with PAM cooking spray, or if using a nonstick skillet, you can skip this part. Place skillet over medium heat and add butter. Heat until melted and bubbles have begun to subside but haven’t completely dissipated.

Pour in eggs and let set for 20 seconds.

Using rubber fork or a chopstick, gently scramble egg along the skillet surface to cook curds for 20 seconds, then smooth to fill in the omelette bottom so there are no holes.

Cook on very low, occasionally running rubber spatula beneath and around edges to loosen, for 45 seconds.

Strew fillings on one side of omelette.

Cover with tight fitting lid and cook for one minute, steaming and plumping eggs.

Using metal spatula, gently fold half of omelette over onto filled side.

Serve warm sprinkled with parsley.

Serves 1.

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