French omelette
A pale, smooth rolled omelette with a soft, creamy centre, cooked fast in foaming butter and folded into a neat oval on the plate.
Method
- 1
Beat the eggs with a pinch of salt and a little pepper using a fork until smooth, with no strands of white left.
- 2
Set a 20 cm non-stick pan over medium heat and add about two thirds of the butter.
- 3
When the butter foams and the foam starts to settle, pour in the eggs.
- 4
Stir quickly with a spatula while shaking the pan back and forth, so the eggs form small, soft curds.
- 5
Stop stirring when the eggs are mostly set but still creamy on top, and smooth them into an even layer.
- 6
Leave for a few seconds so the base sets without taking on any colour.
- 7
Tilt the pan away from you and fold the near third of the omelette over the middle with the spatula.
- 8
Slide it to the far edge of the pan and roll it out onto a warm plate so it lands seam side down.
- 9
Rub the remaining butter over the top for shine, scatter with chives and serve straight away.
Notes
- A classic French omelette has no brown on the outside. If it colours, the heat is too high.
- The inside should still be soft and slightly runny when it reaches the plate, as it keeps cooking for a moment.
- For a filled omelette, scatter 30 g of grated gruyere or some sauteed mushrooms across the middle just before folding.
Equipment
20 cm non-stick frying pan, Mixing bowl, Fork, Silicone spatula, Warm plate