Oh la la! This French Omelette recipe takes 3 simple ingredients (eggs, salt, and butter) and turns them into a spectacular breakfast. Creamy, rich, and oh-so-French, this is a recipe that’s all about technique—but don’t worry, I’ll show you how to nail it.
Cheese, veggies, all the meats—an American-style omelet is usually over-the-top, especially if you’re ordering it at the kind of greasy spoon diner with pleather seats and sticky bottles of ketchup on the table.
Here are three characteristics of a French Omelette:The eggs are cooked on low heat for an extended period. This gives them a rich taste and makes them fluffy.They contain only cheese and herbs, with no meat or vegetables.The outside of the eggs is slightly browned when done cooking.
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The eggs are cooked on low heat for an extended period. This gives them a rich taste and makes them fluffy.
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They contain only cheese and herbs, with no meat or vegetables.
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The outside of the eggs is slightly browned when done cooking.
What Is a French Omelette?
A French omelette has a certain je ne sais quoi—like French Onion Soup, Savory Crepes, and so many other French recipes. It’s a celebration of simple ingredients.
Eggs! Herbs! Butter! (Always with the butter in French cooking, right?) You can add some cheese if you like, but you don’t need to.
Rather than being cooked until they’re browned, French omelettes are cooked until they’re just set, giving them a creamy, custard-like texture completely unlike the American version.
They’re rolled into a log, and they have a glossy sheen that adds to that whole chic appeal they have going for them.
French omelettes have no brown spots and taste lusciously creamy, yet no cream is added. The texture is all about the way you cook the eggs.
You don’t even need to pile it with bacon, sausage, ham, and a full cup of shredded cheese to make it delicious.
How to Make a Classic French Omelette
When recipes call for a few simple ingredients, it means two things.
- First, use the highest quality ingredients you can find—every single one matters. Spring for the fancy European butter; shred your own cheese. This is a recipe where you’ll notice the difference.
- Second, it means that you’re about to make a recipe that relies heavily on technique and getting the little details right. (Don’t worry, though, I’ve got you covered!)
If you have trouble visualizing written instructions, be sure to watch the video below. Once you see how it’s done, the written instructions in the recipe will make a lot more sense!
- Unsalted Butter. If you only have salted butter on hand, you can use that; just keep in mind that you’ll want to add less salt for seasoning.
- Eggs. A French omelette is a fabulous way to use the fancy farm-fresh eggs from the farmers’ market.
- Cheese. This is optional, but if you like pairing your eggs with cheese, shredded cheddar, gruyere, fontina, or another melty variety is perfection in this recipe.
- Salt. I use kosher salt or a flaky sea salt, such as Maldon or fleur de sel. Add AFTER cooking the eggs for the best texture.
- Herbs. Use all chives or a mix of tender herbs like parsley, tarragon, and chives. (Ever wondered what to do with the chervil in your herb garden? A French omelette is the answer!)
1. Crack the eggs into a bowl and beat them with a fork until completely blended (no whites!).
2. Melt the butter in the skillet, then add the beaten eggs.
3. Use a spatula to push the edges to the middle, working in a circular motion.
4. Once the omelette is mostly set, use the spatula to spread the remaining liquid over the top to distribute it evenly, then reduce the heat to low.
5. Sprinkle the cheese in the middle, then cover until it melts.
6. Gently loosen the omelette from the skillet, then fold and roll it into a log.
7. Plate, butter the top, and scatter salt and herbs over the top. ENJOY!
French Omelette
FAQ
What does a traditional French omelet have?
What is the difference between American and French omelette?
What is the significance of the omelette in France?
What does a perfect French omelette look like?
And honestly, practice makes perfect. And what does a “perfect” French omelette look like? Well, it’s a thing of beauty. Pale yellow and smooth on the outside, tender on the inside with a texture like the best, creamiest, most softly scrambled eggs.
What makes a good French omelet?
Omelet making is a skill that takes time, patience, a gentle touch, and a whole lot of eggs and butter. The absolute perfect French omelet should be smooth and pale (there should never be any browning) on the outside and creamy, curdy, and custardy on the inside.
Do French omelettes have a filling?
The beauty of a French omelette is in its texture, which is why the filling is often minimal–if you’re looking for eggs with loads of filling, try sheet pan eggs, or baked eggs. That said, you can get as fancy as you’d like with your omelette recipes; Feel free to add a sprinkle of cheese before rolling.
How many eggs are in a omelet?
Typically, for a medium to large skillet, one omelet is 3 large eggs. It’s important that these eggs are whisked vigorously for at least 30 seconds to ensure that the whites and yolks are fully incorporated and there are no residual streaks. Lift the eggs up with a whisk or fork — if it is one steady, uniform stream of liquid, then it’s ready.