Silky French Omelette Technique
A French omelette is smooth, tender, and rolled with no browning. It’s cooked gently and folded into a soft cylinder.
Method:
- Whisk eggs with salt until homogenous.
- Heat a small nonstick pan over medium-low and add butter; swirl to coat.
- Pour in eggs and keep them moving with a spatula in small circular motions, smoothing curds as they form.
- When the eggs are mostly set but still slightly moist, tilt the pan and roll or fold the omelette onto itself into a neat cylinder, then slide onto a plate seam-side down.
Tips:
- Use low heat and continuous motion to avoid browning.
- No heavy fillings—add herbs or a small amount of cheese sparingly.
- Practice makes perfect; the omelette should be delicate and tender.
This technique produces a refined, silky omelette reminiscent of classic French cooking.