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A classic of French cuisine, this omelette is all about technique. With a smooth, pale exterior and a soft, custardy center, it's a simple yet elegant dish perfect for breakfast or a light lunch.
For 2 servings
Prepare the eggs for the first omelette. In a medium bowl, crack 3 eggs. Add 1/4 tsp salt and 1/8 tsp black pepper. Whisk vigorously with a fork or whisk for about 30-45 seconds until the mixture is completely homogenous, slightly frothy, and no streaks of white remain. Do not over-beat.
Heat the pan. Place an 8-inch non-stick or well-seasoned carbon steel skillet over medium-low heat. Add 1 tbsp of butter and swirl until it's melted and foaming gently. The butter should not brown; if it does, the pan is too hot. Remove from heat briefly to cool if necessary.
Cook the omelette. Pour the egg mixture into the hot pan. Let it sit for 10 seconds to form a thin layer at the bottom. Then, using a rubber spatula, continuously stir the eggs in small, rapid circular or figure-eight motions while vigorously shaking the pan back and forth. This motion cooks the eggs gently and creates small curds. Continue for about 45-60 seconds.
Shape and fold the omelette. Stop stirring when the eggs are mostly set but still have a creamy, wet sheen on top (like soft scrambled eggs). Smooth the surface with the spatula. Tilt the pan handle up at a 45-degree angle and, using the spatula, gently roll the top third of the omelette down towards the center. Tap the handle of the pan to nudge the omelette to fold over itself towards the lip of the pan.
Plate and serve. Hold a warm plate next to the pan. Invert the pan to roll the omelette out onto the plate, seam-side down. It should have a smooth, tight, oval shape. Garnish with half of the fresh chives. Serve immediately.
Make the second omelette. Wipe the skillet clean with a paper towel and repeat steps 1-5 with the remaining 3 eggs, 1 tbsp butter, salt, pepper, and chives.
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A classic of French cuisine, this omelette is all about technique. With a smooth, pale exterior and a soft, custardy center, it's a simple yet elegant dish perfect for breakfast or a light lunch.
This french recipe takes 10 minutes to prepare and yields 2 servings. At 317.49 calories per serving with 19.1g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch.
Just before folding, sprinkle 2 tablespoons of grated Gruyère cheese, Boursin cheese, or finely chopped fresh herbs like tarragon and parsley onto the center of the omelette.
For an even more decadent and custardy texture, replace the water with 1 teaspoon of heavy cream or crème fraîche per 3 eggs.
Sauté 1/4 cup of finely diced mushrooms or shallots in the butter before adding the eggs for a deeper, savory flavor.
Eggs are a complete protein source, providing all nine essential amino acids necessary for muscle repair, immune function, and overall body maintenance.
Choline is a vital nutrient found in egg yolks that is crucial for brain health, memory, and nervous system function.
Eggs contain lutein and zeaxanthin, antioxidants that accumulate in the retina and help protect the eyes from harmful blue light and reduce the risk of age-related macular degeneration.
One serving of this French omelette (made with 3 eggs) contains approximately 320-350 calories, depending on the exact size of the eggs and the amount of butter absorbed.
Yes, it can be a very healthy dish. It's high in protein, low in carbohydrates, and provides essential nutrients like choline and vitamin D from the eggs. To keep it healthy, be mindful of the amount of butter used and serve it with a side of fresh greens or sliced tomatoes.
A brown omelette is usually a sign that your pan is too hot. The goal is to cook the eggs gently with constant motion so they set without browning. Use medium-low heat and make sure your butter is foaming, not browning, before adding the eggs.
A French omelette is cooked quickly over medium-low heat with constant agitation, resulting in a smooth, pale exterior and a soft, custardy interior. It's typically rolled into a cylinder or oval. An American omelette is cooked slower over medium heat, allowed to set and brown slightly, then folded in half over fillings.
Absolutely. Traditional French omelettes are often plain or have very simple fillings. For best results, add pre-cooked fillings like sautéed mushrooms, cheese, or herbs to the center just before you make the final fold.
This can happen if the eggs are slightly overcooked and less pliable, or if you try to roll it too aggressively. Ensure the top is still slightly wet and creamy when you begin to roll. Use the spatula and the edge of the pan to help guide it into shape gently.