How to Cook a French Omelet

If you have eggs, a non-stick skillet and at least 60 seconds, you can make a perfect French omelet. Practice the following technique outlined and in no time you will have mastered the art of preparing this classic dish.

Instructions

Difficulty: Challenging

Things You’ll Need:

• 3 eggs
• Salt
• Freshly ground pepper
• Large mixing bowl
• Fork
• 7 or 8-inch non-stick skillet
• 1 tbsp. butter
• Warm serving plate

1. Blend three eggs with salt and freshly ground pepper to taste in a large mixing bowl. Beat with a fork, 30 to 40 strokes, just until combined and no white pieces are showing.
2. Heat a 7- or 8-inch non-stick skillet over high heat. When the skillet is hot, add 1 tbsp. butter. Tilt the pan to coat the sides and bottom. When the butter is melted and frothy, pour in the blended eggs.
3. Stir the eggs using the back of a fork held flat just above the bottom of the pan. Move the eggs around quickly to make a smooth and creamy omelet. When the eggs are nearly cooked but still wet, shake the pan back and forth to loosen the sides.
4. Place the filling of your choice in a line down the center of the omelet.
5. Tilt the pan away from you at a 45-degree angle. Use a fork to roll the top third of the omelet down over onto itself (and the filling, if any). Have a warm plate ready. Tilt the pan up against the plate until the omelet makes a second fold. Slip the omelet seam side down onto the plate.

Tips & Warnings

• A 10- or 11-inch non-stick skillet may be used to make an eight egg omelet, which can be cut into halves or thirds for serving.
• Serve the French omelet immediately. An omelet that sits or has been reheated will be tough and rubbery.
• A true French omelet has no filling.
• The center of a French omelet is runny and not completely cooked. Although the risk of salmonella from uncooked eggs is slight, pregnant women, children and the elderly should exercise caution.