Materials for French Omelette:
- Non Stick Pan
- High Heat Spatula
- Mixing Bowl
- Whisk or Fork
*Pro Tip: The amount of butter is similar to a soft scramble, sooo tons!! .5 tbps of butter to 1 egg for a good ratio of creaminess to egg. Like the soft scramble, consume in moderation if you have any health risks.
Fillings: Vegetables, proteins or leftovers
*Pro Tip: It is a more delicate omelet than the heft american version so I suggest to cut your fillings small to get the full effect of the creaminess of the egg.
Goal for French Omelette:
Texture: Light and fluffy with inside being creamy like a soft scramble.
Color: Yellow, no browning whatsoever.
Guide for French Omelette:
- Heat pan to medium heat and add your butter.
- Whisk eggs until no clear spots are visible.
- When butter is melted add eggs and stir constantly until the mixture begins to thicken, then stop mixing and make sure mixture is nice spread on the pan, turn off heat.
- Using your spatula start to fold the edge closest to you over a little less than 1/3 of the way, then fold the farthest part in a little less than 1/3 of the way as well.
- Pro Tip: Tip the pan away from you to get the omelette close to the edge of the pan. You can also let a small amount of the edge go over the pan to help you fold in as well.
- To plate, make sure the omelette is at the edge of the pan and tilt cook-side of pan towards the plate to plop you omelette right on there.
- Service and enjoy!
Try These Eggs With:
- Cut it in strip and top on a salad.
- Great in a sandwich as well.