If you're a long time follower, you would recognize the french omelette obsession. There was a time where it was all I'd make for breakfast. It was glossy on the outside, yet soft and velvety on the inside. It's one of the best things you can make for breakfast — especially if you want to impress.
#1: French Omelette Technique
If you can master the french omelette? You will definitely be able to cook every other variation. What makes it so special is the juxtaposition in how soft and glossy it is on the outside and how scrambled & fluffy it is on the inside.
It melts in your mouth. I first started making them in 2018 and back then I honestly did not have any idea. The omelette came out flat and was not really the best tasting. Over the years, I believe I have perfected the technique and now can easily whip one up every morning in 5 minutes.
I typically use a pan that’s about 12” (24cm). I've found that it creates a french omelette that's perfectly thick, if you use 4-6 eggs. Anything below 4 and it comes out flat, above 6 and you need a bigger pan.
1. Beat the eggs well
- Crack the eggs in a bowl and whisk them until completely homogenous — to the point where you see tiny bubbles forming
- There should be no clumps of yolk or white present at all. You want it like this so that the exterior of the omelette shell is smooth, without any "egg white spots"
2. Pan On Medium-High Heat
- Let the pan heat up for about 1-2 minutes. You want the butter to sizzle when you drop it in, but it should not brown immediately.
- If it does, that means your pan was too hot. Drop a knob of butter in and swirl, to make sure it covers most of the surface area.
3. Pour The Egg In
- The hotter your pan is, the more the eggs are going to bubble and the less time you have. What you need to aim to do here is basically create a scramble with your wooden spatula.
- With each stroke in the pan, you should be converting liquid egg into streaks of hard egg. If the pan is not hot enough, the scrambles you make will be a lot smaller.
- Over time, you will find a sweet spot that allows you to cook thick french omelettes. Scramble as much as you dare. Too much and you’re not going to be able to let it set. Too little and it’s going to leak runny egg.
4. Forming The Base
- Once its scrambled, give the handle of the pan a few taps so the egg is distributed evenly. Let it sit for about 30 seconds and then turn the heat off.
- This will allow the exterior to form. This is also where you can add anything you’d like to the omelette. I usually add some S&P and grate fresh parmigiano reggiano in. You can also add chunks of ham, bacon or just about anything, really.
5. Rolling It In
- Once you’re done seasoning, start from one end (doesn’t matter which one) and slowly start peeling the egg from the pan. Tap the handle of your pan (harder, this time) to help release the egg. Start rolling the egg in.
- As you roll, the exterior of the omelette should be smooth. If it’s charred, it means that it was too hot. Roll gently onto your plate and garnish with fresh herbs.
- I like to melt some butter on the exterior and to then grate some more cheese on top and maybe add some finely chopped parsley.
Take a picture and share the results with me 🥂