Recipe
Omelette française
The classic French omelette - pale gold, softly set, rolled like a cigar and glossed with butter. Three eggs, one pan and ninety seconds of full attention.
Omelette française takes about 10 minutes and makes 1 servings. Each serving has 364 kcal.
- Preparation
- 5 minutes
- Cooking
- 5 minutes
- Total time
- 10 minutes
- Servings
- 1
Nutrition per serving
- Calories
- 364 kcal
- Protein
- 19 g
- Carbohydrates
- 1 g
- Fat
- 32 g
Ingredients
- Eggs3 pcs
- Butter20 g
- Salt1 pinch
Instructions
- 1
Crack the eggs into a bowl, add a pinch of salt and beat with a fork until completely smooth, with no streaks of white.
- 2
Melt the butter in a 24 cm non-stick pan over medium heat until it foams - do not let it brown.
- 3
Pour in the eggs and stir constantly with a spatula in small circles, shaking the pan, so tiny soft curds form and no color develops.
Tip: Color is the enemy - if you hear aggressive sizzling, lift the pan off the heat and keep stirring. A French omelette should stay pale gold.
- 4
When the eggs are softly set but the surface is still glossy and slightly wet, stop stirring and let them sit for 20 seconds.
- 5
Tilt the pan and roll the omelette from one edge towards the middle, then tip it onto the plate, seam down.
Tip: It does not have to be perfect the first time - tilt the pan steeply and help the roll along with the spatula. Even an ugly omelette is a delicious omelette.
- 6
Rub the surface with a little cold butter for shine and serve immediately.
Cooking methods
On the stove
Use medium heat, never high - the butter should foam gently, not sputter. On gas, keep the flame under the center of the pan and lift the pan off the heat the moment the eggs set faster than you can stir. The whole cook takes under two minutes.
On induction
Preheat on level 5 of 9 and drop to 4 when the eggs go in. Induction reacts instantly, so use that: slide the pan off the zone if the curds tighten too fast. The residual heat of the pan will finish the rolled omelette.
Over an open fire
Not a dish for open flame - the heat is too uneven and the window between silky and rubbery is seconds wide. If you must, use a heavy pan on a rack over calm embers, keep it moving constantly and pull it off earlier than you think.
Recipe questions
- How long does this recipe take?
- Plan for about 10 minutes from start to finish.
- How many servings does this recipe make?
- This recipe makes 1 servings.
- Can I cook this recipe on induction?
- Yes. Preheat on level 5 of 9 and drop to 4 when the eggs go in. Induction reacts instantly, so use that: slide the pan off the zone if the curds tighten too fast. The residual heat of the pan will finish the rolled omelette.
- Can I cook this recipe over an open fire?
- Yes. Not a dish for open flame - the heat is too uneven and the window between silky and rubbery is seconds wide. If you must, use a heavy pan on a rack over calm embers, keep it moving constantly and pull it off earlier than you think.
- Which dietary preferences does this recipe support?
- This recipe is tagged: vegetarian, glutenFree.
In the app
Cooking the way it should feel
One step on screen, a timer that keeps going, and clear progress until the dish is done.
