November 25, 2018
A french omelette is a little different from the american omelet (in more than just the spelling!) in that it instead of folding over itself, it’s rolled into a loose roll, and fillings are added after cooking. I’ve incorporated methods from James Beard and Serious Eats.
Unlike an american omelet, there is no browning on any part of the omelette if done right, and the addition of milk and cooking over low heat will make it fluffier.
The cheese or filling is optional, and you can try a variety of different proteins. Lately my favorite filling has been mushroom bacon and gruyere cheese, topped with chives and served with a simple arugula salad.
- 3 eggs
- 2 tablespoons
- fresh herbs
- Frying Pan
- Beat the eggs with a pinch of salt and pepper for 30 seconds.
- Heat a small frying pan over medium-low heat for a few minutes to become uniformly hot. Lower the heat to low and add a tablespoon of butter. The butter should not burn at all. Swirl the butter in the pan to coat the bottom of the pan.
- Add the eggs to the pan and let set for 10 seconds.
- Begin to stir from the outside in with a heatproof spatula to mix the egg curds as they form, using the spatula to smooth the softly scrambled eggs back into a round shape.
- Once the egg has just set, bang the pan gently on the burner to release the omelet from the bottom of the pan. Remove the pan from the heat and let sit for one minute to firm up.
- Optionally you can scatter cheese on the omelette here before rolling it.
- Starting at one end of the set omelet, use a thin spatula to fold the edge of the omelet over towards the middle about one inch.
- Add another half tablespoon of butter to the exposed pan underneath the omelette.
- Tilt the pan with the folded side of the omelette at the top, at about a 45 degree angle and continue to work a spatula underneath the omlette to fold it in about 1 inch increments until it is fully rolled.
- Transfer the omelette to a plate and serve.
- You can optionally slice the omelette down the middle and fill with bacon, cooked ham, or fresh herbs.
This recipe was adapted from:
Written by Will Chiong who lives and works in New York building useful things.