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French Omelette
Silky eggs, pale yellow, classic technique
Ingredients
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- 3 large eggs
- 1 tbsp butter
- Salt and pepper
- Optional: cheese, herbs, ham
Instructions
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- Beat eggs with fork until just combined. Season.
- Heat 8-inch nonstick skillet over medium-high. Add butter.
- When foam subsides, add eggs.
- Stir eggs with fork while shaking pan. Small curds form.
- When mostly set but still wet on top, stop stirring.
- Add fillings if using.
- Tilt pan and roll omelette onto plate.
- Should be pale yellow outside, creamy inside.
Notes
- Practice makes perfect.
- Don't let it brown.
- Entire process takes under 2 minutes.
Jacques Pépin / Serious Eats (Jacques Pépin classic)