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- French Omelette
French Omelette
Ingredients
Step by step process
Preparation
- 1
Crack the eggs into a bowl and add a pinch of salt. Whisk briefly until just combined. A creamy omelette needs a smooth, barely foamy mixture.
- 2
Finely chop the chives and set aside. Divide the butter into four equal parts so you can cook each portion separately for the best and most consistent result.
Cooking
- 3
Heat a quarter of the butter in a nonstick pan over medium heat until it melts and begins to foam. Pour in a quarter of the egg mixture and immediately swirl the pan so the eggs spread into a thin, even layer.
- 4
Gently pull the small curds from the edges toward the center with a spatula while keeping the pan in motion. Work quickly and stop as soon as the surface is almost set but still slightly glossy.
TIP:Cook the omelet over medium to low heat. After pouring in the eggs, briefly use a spatula to pull them from the edges toward the center. Remove it from the pan when it is almost set but the surface is still slightly glossy so it stays soft and moist.
- 5
Sprinkle with some of the chives and carefully fold it in half or into thirds without letting it brown. Slide onto a plate and prepare the remaining three portions the same way.
Serving
- 6
Serve immediately while the eggs are still tender. Add a light pinch of freshly ground pepper if you like. The inside must stay soft and creamy - it should never brown or dry out.
More tips:
The pan must not be too hot. If the butter starts to brown, lower the heat or the omelette will lose its characteristic delicacy.
Remove the omelette from the pan while the surface is still slightly glossy, because the residual heat will gently finish it after folding.
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Topic: French Cuisine
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