Classic French Omelette
Traditional dish · French
A delicate and tender French omelette, cooked quickly to a pale yellow with a creamy, almost custardy interior. It's a testament to simple ingredients and precise technique.
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Ingredients
- Eggs3 large
- Butter1 tablespoon
- Saltpinch
- Black Pepperpinch
Steps
- 1
Whisk eggs with salt and pepper in a bowl until just combined, do not overbeat.
- 2
Heat a non-stick skillet over medium-high heat. Add butter and swirl to coat the pan.
- 3
Pour the eggs into the hot skillet. As the eggs begin to set, gently pull the cooked edges towards the center with a spatula, tilting the pan to allow the uncooked egg to flow underneath.
- 4
Continue this process until the omelette is mostly set but still slightly moist on top.
- 5
Fold the omelette in thirds using the spatula. Slide it onto a plate.
