French Omelette
Quick answer
- Total time
- 11 min
- Level
- Medium
- Servings
- 1 serving
- Ingredients
- 6
About this dish
Pale yellow with no browning outside and barely set, almost custardy curds inside, a French omelette gets rolled into a neat oval.
Read more
The French call that soft center baveuse. With so few ingredients, heat control and how you move the pan decide nearly everything. The eggs are beaten only until yolk and white are even, without whipping in bubbles, and poured in while the butter is still foaming, before it browns. From the moment the eggs hit the pan, the whole thing should be done within 90 seconds; too much heat colors the surface and tightens the texture. Keep additions to herbs such as chives rather than heavy fillings.
Ingredients
Instructions
- 1
Beat 3 eggs with 1/4 teaspoon salt and 1 tablespoon heavy cream using chopsticks or a fork.
Mix only until yolks and whites are even, keeping the surface as free of bubbles as possible.
- 2
Warm a nonstick pan over medium-low heat for about 30 seconds, then melt 1 tablespoon butter.
Pour in the egg mixture while the butter is foaming, before it smells nutty or turns brown.
- 3
As soon as the eggs enter the pan, stir quickly with chopsticks or a fork while shaking the pan back and forth.
Within about 20 seconds, fine curds should form and the edges should just begin to set.
- 4
When the curds become tight and even, lower the heat to low and smooth the surface.
Cook only until the top still looks glossy but no longer runs freely when the pan is tilted.
- 5
Tilt the pan and fold the omelette from the handle side toward the far edge, rolling it into a neat oval.
Keep the total time under 90 seconds from pouring, so the center stays custardy.
- 6
Slide the omelette onto a plate with the seam underneath, then finish with 1 tablespoon chives and 0.1 teaspoon white pepper.
Serve immediately if the outside is pale yellow with no brown spots.
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