How to Make French Style Omelette

The French omelet is arguably the most famous and technically challenging. Soft on the outside and custardy on the inside. This omelet is easier to make than most people think.

There are only four ingredients in this recipe.

Start by cracking your eggs in a large bowl. Don’t worry if you see any of these white stringy bits. You want to beat the eggs until they’re completely combined. Next, we’re adding water. As the omelet cooks, the water will become steam and allowing it to rise.

When tested, the omelet with the water was noticeably fluffier than both the one without water and the one with cold butter added while cooking. Lastly, add the salt and whisk again. Let the mixture stand for about 10 to 15 minutes to allow the salt to work its magic.

As the salt dissolves, a couple of things start happening. It evenly distributes throughout giving the omelet consistent seasoning

and helps give it a fluffy texture. Just a heads up, your eggs may get deeper in color. This is totally normal. If anything, it’ll actually make the omelet look even better. 

Make sure you choose a pristine nonstick pan. Eggs are notoriously sticky if given the chance. Classically, French omelets are made over high heat. But we found medium is actually much better for beginners and similarly delicious results. Add the butter and just let it do its thing until it just barely starts to foam. Like with the eggs, make sure to use good unsalted butter. We recommend European style which has a higher fat content. Remember, more fat means more flavor. Also, this is a French omelet so you know, staying in line.

The next bit requires some coordination. Add the eggs to the pan while using a spatula to scrape the curds up from the bottom and the sides. You keep moving them around. So that they stay on the smaller side. Remember, smaller curds, better omelet. In a few minutes,

the eggs will become softly scrambled and custardy. Reduce the heat to low and using your spatula, gently spread everything into an even layer.

If there are any pools of undercooked egg, give the pan a gentle shake to distribute them. Everything should be wet, not runny and hold its shape. With the heat turned off, slowly and carefully roll the omelet up and adding a bit of butter to the pan. So the eggs unstick more easily. That’s a little pro tip for you. Once completely rolled, make sure the seam side is facing down. So everything is sealed up.

This might sound excessive but brush the omelet with even more butter. This gives it a glossy appearance and makes the surface sticky enough for garnishes to adhere to it. I mean, again, French omelet, French butter, more butter. It’s a whole vibe. We prefer ours with the classic combination of fresh chives and flaky sea salt. 

 You’ve made a French omelet. A word of advice, don’t waste any time. It’s best enjoyed fresh out of the pan. The interior should still be creamy and custardy and with a little bit of practice. you can become a master in no time.

Leave a Comment

Your email address will not be published. Required fields are marked *