Classic French Omelettesmooth, moist, and without browning
Individual French omelette with a smooth surface, no browning, made by quickly stirring eggs in butter and folding them while still moist.
The French omelette is distinguished from the browned omelette by its gentle cooking, constant stirring, and folding that encloses a moist center. Controlling the heat prevents color on the surface, while butter lubricates the pan and gives a satin finish.
Ingredients
Omelette
Seasoning
Preparation
Beat the eggs
Mix the eggs with salt and pepper until no strands of white remain, without forming foam.
2 minutesCook without browning
Melt half the butter over low heat, add the eggs and stir continuously until almost set.
2 minutesFold and serve
Stop stirring while the center is still moist, fold into thirds, transfer seam side down, and brush with remaining butter.
1 minutes
Substitutions
Unsalted butter helps control seasoning; oil changes the flavor and classic finish.
Storage
Cool within two hours, cover, and keep refrigerated in a shallow container.
Approximate shelf life: Up to 3 days under refrigeration.
Nutrition values are estimates and may vary by brand, substitution and actual yield.
