Skip the Scrambled Eggs—Here’s How to Make the Perfect French Omelette
Butter makes everything better.
One of my favorite things about living down the road from a farm is being able to pick up fresh eggs every week. Over the last few months, I’ve been having eggs for breakfast more often than not, and it’s been a fun challenge to prepare them differently to keep from getting bored.
If there’s anything I’ve learned from cooking various styles of eggs, it’s that perfection doesn’t come overnight. Whether scrambled, over-easy, hard-boiled, soft-boiled, sunny-side up, poached, or fried, there’s always a precise method to making them taste so dang good. My latest egg endeavor involved preparing a creamy, decadent, buttery French omelette, which is traditionally served as dinnertime fare in France.
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If you’ve never had a French omelette, you haven’t truly experienced the full potential of how delicious a simple egg can be. The combination of fresh eggs and butter (omg, so much butter) with just a touch of seasoning is exceptional. But just like poaching and soft-boiling, making the perfect French omelette takes practice. Remember, this is a marathon, not a sprint—and if you don’t get it the first time, don’t give up. The last thing to note: for best results, try to use high-quality butter and organic or farm fresh eggs, if possible.
Here’s What You’ll Need:
3 Fresh large eggs
2 Tablespoons high-quality unsalted butter
Salt and pepper
Non-stick pan
Silicone spatula
Technique
In order to achieve a fluffy, custardy French omelette, you have to master the proper technique. Start by whisking three eggs in a bowl until the whites and yolks are well combined. It’s imperative that your egg mixture is smooth since it will help the omelette cook evenly throughout.
Temperature
The name of the game is low and slow. The perfect French omelette is made using low heat and patience. Heat your non-stick pan on medium-low and add a tab of butter to the pan (it should gently melt, not sizzle). Once the butter begins to bubble a bit, add the egg mixture to the pan, and season with a pinch of salt and pepper. Keep in mind, the temperature of the pan should be low enough that the eggs don’t make a sound when they hit the pan.
To prevent curds from forming, stir the eggs the moment they hit the pan, so they don’t stick at all. As you’re stirring, make sure to shake the pan in circular motions, while also scraping down any eggs that form on the sides of the pan. I know this step seems really high maintenance but it will ensure everything cooks evenly.
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Timing
Once the bottom of your omelette is cooked and the top is still a tad runny—about five minutes or so—it’s time to remove the pan from heat. Let the omelette sit for about a minute or two to finish cooking. Trust me, you don’t want to rush this part—you’ve come so far!
Starting from the handle side, tip the pan away from you and slowly begin to roll the first layer. Add a bit of butter to the pan to help loosen the omelette and then continue rolling layer by layer until it’s completely rolled up on the other side of the pan. Using your spatula, very carefully transport the omelette to a plate, making sure the seam is side down.
And since this is a French omelette, it would only be right to add a touch more butter, don’t ya think? Spread just one more small coating of butter onto that beautiful little piece of art and watch it glisten. And If you want to get super fancy, sprinkle some flaky sea salt and top with sliced chives. Voilà! Your French omelette is ready for breakfast or dinner...and Instagram.
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