Classic French Omelette
While the classic French omelette has been around since the dawn of time, the techniques were brought into the public light by the French chef, Jacques Pepin. The characteristics of a French omelette contains a creamy, smooth texture and a barely set, moist interior, achieved through a specific technique of vigorous whisking and pan shaking.
Equipment
- 8” nonstick skillet
- rubber spatula
Ingredients
- 3 large eggs
- 3 tbsp chives finely chopped
- 1/8 tsp salt
- 1/8 tsp cracked black pepper
- 1 tbsp butter
Instructions
- Thoroughly beat the eggs with the chives, salt, and pepper until the egg whites are incorporated.
- Melt the butter in the nonstick skillet over medium low heat until bubbly.
- Pour in the egg mixture.
- Using a rubber spatula, bring the edges of the eggs toward the center.
- Lightly scramble the eggs in the center of the omelette. Keep the eggs moving to prevent browning. Shake the pan back and forth to redistribute the egg mixture.
- Bring the omelette to the bottom of the skillet.
- Fold the top of the omelette almost in half; making a half moon shape. The center will still be slightly moist.
- Fold the omelette over onto your plate.
