French Omelette
Serves 1
5 mins prep
5 mins cook
10 mins total
The French Omelette method is a classic technique for making delicate, fluffy, and creamy eggs. By whisking the eggs for 60 seconds and cooking slowly over low heat, your eggs will turn out perfect every time.
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In a pan on medium-low heat add the butter and let it melt. In a bowl whisk the eggs for about 60 seconds. The more air we whisk into them, the better. I usually use a fork to do this with until they are nice and airy.
Add the eggs to the pan and gently move them around with a spatula for a few seconds. As you move them around, you should see egg curds begin to form.
You can lift the pan off the heat and move it around to redistribute the rest of the loose eggs (as per my video below). Place the pan back on the heat and let the eggs set a bit, undisturbed.
Add the grated cheese and a pinch of salt, if using. When the sides of the omelette can easily be lifted without breaking, you can begin to gently fold the eggs, starting from one side just like you would fold a crêpe. You can fold them all the way starting from one end all the way to the other end or you can fold each side towards the middle starting from opposite sides if it’s easier for you. Serve and enjoy.
