Making a French OmeletteDifficulty: Medium
French omelette, traditional style with just eggs and butter. Thanks to Chef John of YouTube for the instructions.
Fresh ground black pepper
.5 tsp water
1-1.5 tbs butter
- Heat nonstick pan on med-high
- Add eggs, water, and salt. Whisk until whites are no longer separated and mixture is smooth.
- Add butter. Let it melt until sizzling calms down.
- Cook, stirring with spatula as eggs set, distributing mixture, shaking with pan to even things out. As eggs set and you can no longer shake pan back and forth to even eggs out, use spatula to even out the runny bits until there is little liquid remaining. Be sure not to overcook it though. French omelettes are supposed to be on the soft side. Take off heat.
- Use spatula and fingers (as needed) to gently roll omelette up. When it’s 2/3 rolled you will need to roll the other side up until it looks something like this:
- Slide onto plate and lip upside down so the crease is on the bottom:
- Top with black pepper.
- As you can see from the pictures, I slightly overcooked this omelette. But it was still delicious.
The beauty of the French omelette is the layers of cooked/soft eggs once it’s rolled. It is quite yummu and oh so simple!