Classic French Omelet
Classic French Omelet
Ingredients
For the Omelet
- 8 large eggs
- 4 tablespoons unsalted butter, divided
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon freshly ground black pepper
For Serving
- 2 tablespoons chives, freshly chopped
- 4 slices sourdough bread, toasted
Instructions
- 1
Crack the large eggs into a medium bowl. Add the fine sea salt and freshly ground black pepper. Whisk vigorously with a fork or whisk until the yolks and whites are completely combined and slightly frothy, but not foamy. Do not over-whisk.
⏱️ 2 min
- 2
Heat an 8-inch non-stick skillet over medium-high heat. Add 1 tablespoon of unsalted butter and swirl to coat the pan. The butter should melt and foam, but not brown.
⏱️ 1 min
- 3
Pour 1/4 of the whisked egg mixture into the hot pan. Let it sit undisturbed for about 10 seconds until the edges just begin to set.
⏱️ 1 min
- 4
Using a heat-resistant rubber spatula, gently push the cooked egg from the outer edges of the pan towards the center. Tilt the pan to allow the still-liquid egg to flow underneath the cooked portions. Repeat this process, moving around the pan, until most of the liquid egg has set but the top remains moist and custardy.
⏱️ 1 min
- 5
Once the omelet is mostly set but still slightly wet on top, begin to roll it. Starting from one side, gently fold about one-third of the omelet towards the center. Then, using the spatula, roll the omelet over itself to create a compact, spiral-like form. The interior should remain soft and unbrowned.
⏱️ 1 min
- 6
Carefully slide the finished omelet onto a warm plate. Garnish generously with freshly chopped chives. Repeat steps 2-5 for the remaining three omelets, using 1 tablespoon of butter and 1/4 of the egg mixture for each.
⏱️ 12 min
- 7
Serve each French omelet immediately alongside a slice of toasted sourdough bread.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Classic French Omelet
Ingredients
For the Omelet
- 8 large eggs
- 4 tablespoons unsalted butter, divided
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon freshly ground black pepper
For Serving
- 2 tablespoons chives, freshly chopped
- 4 slices sourdough bread, toasted
Instructions
- 1
Crack the large eggs into a medium bowl. Add the fine sea salt and freshly ground black pepper. Whisk vigorously with a fork or whisk until the yolks and whites are completely combined and slightly frothy, but not foamy. Do not over-whisk.
⏱️ 2 min - 2
Heat an 8-inch non-stick skillet over medium-high heat. Add 1 tablespoon of unsalted butter and swirl to coat the pan. The butter should melt and foam, but not brown.
⏱️ 1 min - 3
Pour 1/4 of the whisked egg mixture into the hot pan. Let it sit undisturbed for about 10 seconds until the edges just begin to set.
⏱️ 1 min - 4
Using a heat-resistant rubber spatula, gently push the cooked egg from the outer edges of the pan towards the center. Tilt the pan to allow the still-liquid egg to flow underneath the cooked portions. Repeat this process, moving around the pan, until most of the liquid egg has set but the top remains moist and custardy.
⏱️ 1 min - 5
Once the omelet is mostly set but still slightly wet on top, begin to roll it. Starting from one side, gently fold about one-third of the omelet towards the center. Then, using the spatula, roll the omelet over itself to create a compact, spiral-like form. The interior should remain soft and unbrowned.
⏱️ 1 min - 6
Carefully slide the finished omelet onto a warm plate. Garnish generously with freshly chopped chives. Repeat steps 2-5 for the remaining three omelets, using 1 tablespoon of butter and 1/4 of the egg mixture for each.
⏱️ 12 min - 7
Serve each French omelet immediately alongside a slice of toasted sourdough bread.
⏱️ 2 min