French Omelette
Forget fluffy, stuffed omelettes - the French take on this classic is all about elegance and finesse. It's a testament to the belief that sometimes, less is truly more. Imagine a light, buttery cloud of egg, perfectly folded around a soft, custardy center. That's the magic of a French omelette.
Ingredients
- 3 fresh eggs room temp is best
- 1 pat of butter unsalted, of course
- salt & pepper To taste
- Chopped herbs for a burst of freshness
- Grated Parmesan for nutty depth
- Sauteed shallots for subtle sweetness
Instructions
- Fresh, high-quality eggs: They're the star of the show, so make them count.
- Non-stick pan: his ensures a smooth, even cook and effortless flipping.
- Butter: Real butter adds richness and that beautiful golden hue.
- Seasoning: Salt and pepper are all you need to let the eggs shine.
- Crack and whisk: Gently whisk the eggs until just combined, avoiding over-beating. Over-whisking creates a tough omelette.
- Melt the butter: Heat your pan over medium-low heat and melt a generous knob of butter. You want it bubbly, not brown.
- In with the eggs: Pour the egg mixture into the pan and swirl it around to coat the bottom evenly.
- The gentle touch: As the edges cook, use a spatula to gently push the cooked egg towards the center, allowing the uncooked liquid to fill the space. Don't overwork it!
- The fold: Once the omelette is mostly set but still slightly runny in the center, it's time to fold. Use your spatula to lift one side and fold it over the other, creating a half-moon shape.
- Slide and serve: Gently slide the omelette onto a plate and admire your creation! Season with a sprinkle of salt and pepper, and enjoy immediately.
