French Omelette
Around the World in 80 Eggs, day 13
The French omelette, though it’s an easy recipe, it is 90% technique and I think I did quite good for my first attempt ✌
But if you're a perfection like me, here why it's objectively superior to its fluffier American cousin:
- Soft and creamy: Unlike other omelettes, the inside of a French omelette boasts a luxurious, almost custard-like texture. This is only achievable through precise cooking and minimal ingredients.
- Delicate and smooth: The outside is a beautiful, pale yellow, with a smooth, barely-there tan – you really have to control the heat as you cook to prevent any browning.
- Presentation: Traditionally rolled into a tapered cigar or almond shape, the French omelette is a delight for the eyes as well as the taste buds.
So simple in ingredients but when executed correct, it's absolutely delightful. As soon as I filmed my first attempt, I made another one straightaway because it was honestly SO good.
Ingredients
- 2 eggs
- 1 tbsp cream or milk
- pinch of salt
- 1 tbsp butter
- chives for garnish
Pair it with
Instructions
- Beat the eggs thoroughly in a bowl and add in a pinch of salt and the cream or milk.
- Melt the butter in a frying pan over medium heat and pour in the eggs.
- Turn the heat down low and scramble the eggs gently in circular motion until most is curdled.
- Fold the omelette towards the centre slowly and remove onto a plate once done.
- Rub a little more butter over the surface of the omelette. Garnish with some finely chopped chives and serve.
Video demonstration
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