Description
A true French omelette, or omelet as we Americans call it, is just eggs and butter, no filling. The egg is folded for a soft, tender texture. It’s 10% ingredients and 90% technique, so it does take a bit of practice to perfect.
Ingredients
- 3 fresh eggs
- ¼ teaspoon kosher salt
- ½ teaspoon cold water
- 2 tablespoons unsalted butter, divided
- 1 pinch cayenne or white pepper to taste (Optional)
Instructions
- Whisk eggs
- water
- and salt together in a mixing bowl. Whisk until mixture is very liquid and whites are completely blended in
- 1 or 2 minutes.
- Heat 1 1/2 tablespoons butter in a 9- or 10-inch nonstick skillet over medium-high heat. As soon as butter melts and before it starts to sizzle
- pour in whisked eggs. Stir in a circular pattern with a heat-proof spatula
- lifting and scrambling eggs
- shaking the pan to keep leveling out the mixture
- and scraping down the sides. Continue stirring until shaking the pan no longer levels the eggs.
- Reduce heat to low. Using the spatula
- smooth the surface to move runny eggs to less runny spots
- working toward an even thickness. As soon as the surface is wet but not runny
- remove from heat.
- Starting at the handle side of the pan
- use the spatula to begin rolling omelette into a cylinder shape
- about 3 rolls until omelette is about 2 inches from opposite side of the pan. Use the spatula to fold the last flap of egg over the top of the cylinder leaving the seam-side up. Add remaining 1/2 tablespoon butter to the pan. Gently push the butter as it melts under the omelette.
- Slide omelette to edge of the pan. Flip onto a plate with the seam-side down. Even out the shape
- if necessary. You can tuck in the ends
- if you like. Brush surface with a bit more butter. Dust with cayenne pepper.
Prep Time: 2 mins
Cook Time: 5 mins
Total Time: 10 mins
Servings: 1