French Omelette
A true French Omelette, or Omelette as we Americans call it, is just eggs and butter, no filling. The egg is folded for a soft, tender texture. It’s 10% ingredients and 90% technique, so it does take a bit of practice to perfect.
Ingredients
- 3 large fresh eggs
- ½ teaspoon cold water
- ¼ teaspoon kosher salt
- 2 tablespoons unsalted butter, divided
- 1 pinch cayenne or white pepper to taste (Optional)
Directions
- Whisk eggs, water, and salt together in a mixing bowl. Whisk until mixture is very liquid and whites are completely blended in, 1 or 2 minutes.
- Heat 1 1/2 tablespoons butter in a 9- or 10-inch nonstick skillet over medium-high heat. As soon as butter melts and before it starts to sizzle, pour in whisked eggs.
- Stir in a circular pattern with a heat-proof spatula, lifting and scrambling eggs, shaking the pan to keep leveling out the mixture, and scraping down the sides.
- Continue stirring until shaking the pan no longer levels the eggs.
- Reduce heat to low. Using the spatula, smooth the surface to move runny eggs to less runny spots, working toward an even thickness.
- As soon as the surface is wet but not runny, remove from heat.
- Starting at the handle side of the pan, use the spatula to begin rolling Omelette into a cylinder shape, about 3 rolls until Omelette is about 2 inches from opposite side of the pan.
- Use the spatula to fold the last flap of egg over the top of the cylinder leaving the seam-side up.
- Add remaining 1/2 tablespoon butter to the pan. Gently push the butter as it melts under the Omelette.
- Slide Omelette to edge of the pan. Flip onto a plate with the seam-side down. Even out the shape, if necessary.
- You can tuck in the ends, if you like. Brush surface with a bit more butter. Dust with cayenne pepper.