A Traditional French Omelette Recipe
Our desired outcome is a softly scrambled inside encased in an enclosing coating of sensitive egg.
Ingredients
- Three big eggs
- Freshly ground white or black pepper and Kosher salt
- 15g of 1 tbsp unsalted butter
Directions
Salt and pepper the eggs in a medium bowl after beating them with a disposable plastic or wooden fork just long enough to include the remaining bits of white.
Butter should be melted and frothy but not browned in a nicely unscratched 8-inch nonstick pan while being swirled over medium heat. Add eggs and quickly mix them with a fork with the tines up, shaking the pan to agitate the eggs.
Be careful to move the fork all the way around the pan to break up curds and scrape them off the bottom as they develop. One to two minutes after the eggs begin to become very gently scrambled and creamy (though still loose enough to join together into a single mass), stop stirring.
With a fork, spread the egg across the skillet in a uniform layer while smoothing off any droopy corners. If the top surface appears too liquid and uncooked, continue cooking it alone for a few more seconds. The top surface should be loose and creamy. You can stir the skillet (if the egg is still flowing) to move the loose egg to the edges, where it will set more rapidly.
Take the skillet from the heat, tilt it up by the handle, and carefully roll the omelette down over itself with a fork until it is almost folded in half. With the aid of a fork, press the omelette to the edge of the skillet until the bottom edge of the egg begins to just slightly overhang. Then, fold the overhanging edge of the egg up to seal the omelette.
Holding the skillet directly above the plate, flip the omelette onto it. If it's not almond- or cigar-shaped with the seam on the bottom, correct it with your hands while it's covered by a clean kitchen towel, then take off the towel. Serve. (To cook another omelette, clean any egg residue from the skillet and proceed as before.)
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