French
Classic Omelet
This is the classic French rolled omelet: pale outside, tender and fine-curded within, and shaped into a smooth tapered parcel. Constant early agitation creates tiny curds; stopping while the surface
1 servings · 5 minutes prep · 2 minutes cook
Ingredients
Omelet
- 3 large pasteurized shell eggs
- 1/4 teaspoon fine sea salt
- Pinch of ground white pepper
- 1 tablespoon (14 g) unsalted butter, divided
- 1 tablespoon finely chopped chives
Directions
Cook and roll
- Beat eggs, salt, and white pepper with a fork until completely blended but not foamy. Have a warm plate ready.
- Melt 2 teaspoons butter in an 8-inch (20-cm) nonstick skillet over medium-high heat, swirling to coat. When the butter foams, add the eggs.
- Shake the skillet rapidly back and forth while stirring in tight circles with a silicone spatula for 20 to 30 seconds. Scrape down any film from the sides. Stop stirring when very small moist curds cover the pan but the top remains glossy.
- Smooth the surface, sprinkle with chives, and tilt the handle upward. Fold the far third toward the center, then tap the handle lightly so the near edge climbs the side of the pan.
- Roll the omelet seam-side down onto the plate, using the pan lip to tuck it into a tapered oval. Rub with the remaining butter and serve immediately.
