The classic French omelette is not cooked as long as its American counterpart. This omelette is simple in design but difficult in execution. Follow these steps from David Rosengarten, author of "The Dean and DeLuca Cookbook" and "Taste."
Things You'll Need
- 2 or 3 eggs
- mixing bowls
- salt and pepper to taste
- omelette pans
- Salt And Pepper To Taste
- Mixing Bowls
- Omelette Pans
- Mixing bowls
Mix the eggs with a little salt and pepper in a bowl.
Melt tons of butter in a 9-inch omelette pan at high heat.
Regulate the heat of the pan by lifting it off the heat or turning down the flame so you don't burn the butter.
When the butter foams, pour the eggs into the pan.
Cook the eggs for about 30 seconds.
Let the eggs set.
Regulate the heat of the pan so you don't dry out the eggs. If it seems to be cooking too quickly, lift the pan off the heat or turn down the flame.
Jiggle and shake the pan gently to distribute the eggs and cook them.
Roll the creamy, almost runny parts of the omelette inside of it by tilting the pan. You want to keep these parts runny and creamy, not cook them dry.
Roll half of the omelette onto a plate, then flip the pan so that the other half covers the first half, making two half circles with the creamy part of the omelette inside. (If you're nervous about doing this, fold one side of the omelette over itself with a spatula, then slide the omelette out of the pan.)
Tips & Warnings
- A classic omelette is just eggs and butter. If you want to fill the omelette, put 2 to 3 tbsp. filling on one half of the omelette just before you roll it out of the pan.
- Use medium-high or medium heat if you're not confident that you can regulate the heat by lifting the pan off the burner.
- The omelette should be creamy and yellow, not brown. It should end up a gossamer mass of buttery protein.
- The whole process should take about 30 seconds.
- If you're concerned about salmonella, this is probably not the best omelette for you.