A French omelet is a dish made from beaten eggs cooked in a pan on the stovetop. Unlike American-style omelets or Italian frittatas, French-style omelets are meant to be cooked very quickly so that the outside of the omelet is smooth and golden and the inside is custardy and even a little runny.
Course Breakfast
Cuisine French
Keyword Culinary 2, Eggs
Ingredients
3fresh eggs
½teaspooncold water
2tablespoonsunsalted butterdivided
pinchkosher salt
pinchwhite pepper
1 teaspoonParsleyminced fine
Instructions
Whisk eggs, salt, and water together in a mixing bowl. Whisk until mixture is very liquid and whites are completely blended in, 1 or 2 minutes.
Heat 1 1/2 tablespoons butter in a 9- or 10-inch non-stick skillet over medium-high heat. As soon as butter melts and before it starts to sizzle, pour in the whisked eggs. Stir in a circular pattern with a heat-proof spatula, lifting and "scrambling" eggs, shaking pan to keep leveling out the mixture, and scraping down the sides. Continue stirring until shaking the pan no longer levels the eggs.
Reduce heat to low. Using the spatula, smooth the surface of the eggs to move runny eggs to less runny spots, working toward an even thickness. As soon as surface is wet but not runny, remove from heat. Allow to rest for one minute.
Starting at the handle side of the pan, use the spatula to begin rolling the omelette into a cylinder shape, about 3 rolls until omelette is about 2 inches from opposite side of pan. Use spatula to fold the last flap of egg over the top of the cylinder leaving the seam side up. Add cubes of the remaining 1/2 tablespoon butter to pan. Gently push the butter as it melts under the omelette.
Slide omelette to edge of pan. Flip onto a plate with the seam side down. Even out the shape, if necessary. You can tuck in the ends, if you like. Brush surface with a bit more butter. Sprinkle very lightly with white pepper and minced parsley.
Notes
A French omelet is a very simple affair, and there are two classic variations:
Omelette aux fines herbes: Add a tablespoon of minced fresh herbs such as chives, chervil and/or tarragon to the egg mixture before cooking. Garnish with additional herbs.
Omelette au fromage: Add 1 ounce of grated cheese such as gruyere or parmesan to the omelet just before beginning the rolling process. You can also spoon creamy goat cheese in a line along the center of the omelet.