French Omelet
Total 10 mins, includes cooling time
Active 10 mins
Makes 1 omelet
A classic French omelet is the most delicate, beautiful, and simple way to prepare eggs. It only takes three ingredients, and the end result is custardy and ethereal. It is a wonderful way to say, “I love you,” through food. We often think of omelets as breakfast-only territory, but a French-rolled omelet makes a lovely lunch and a simple, yet nutritious, dinner as well.
Ingredients
Omelet
Salmon and Chive Variation
Directions
- Make the omelet: Crack the eggs into a medium bowl and add 1/2 teaspoon salt. Whisk until the eggs are well combined with no trace of separation between whites and yolks.
- Heat an 8- or 10-inch nonstick skillet over medium heat. Add the butter and let melt and begin to bubble and foam, taking care not to brown the butter. When the foaming subsides, it means that the butter is hot, and it’s time to add the eggs.
- Pour the eggs into the skillet. Use one hand to shake the skillet and the other to stir the eggs vigorously with a silicone spatula. Continue shaking and stirring until the eggs form into soft curds. At this point, they should have plenty of liquid to continue to hold them together. If the eggs are cooking too fast, simply pull them off the heat to slow down the process.
- Remove the skillet from the heat and spread the eggs evenly across the bottom with the spatula. Cook over low heat, allowing the bottom of the omelet to set. The top of the eggs should look soft and slightly wet. As soon as the bottom of the omelet is set but not browned, tilt the skillet and begin to roll the omelet over on itself, into about a 2-inch-wide roll. Tilt the skillet and roll the omelet onto a plate.
- Smoked Salmon and Chives Variation: Whisk the chives with the eggs and salt. Proceed with the recipe steps until the bottom of the omelet is set but not browned. Lay the smoked salmon pieces across the omelet, perpendicular to the handle, about 1 inch from the rim (opposite to the handle). Tilt the skillet and begin to roll the omelet over on itself, into about a 2-inch-wide roll, letting the first roll cover the salmon. Tilt the skillet and roll the omelet onto a plate.
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