Few foods transcend all seasons like a French omelet. No matter the weather or mood, omelets are somehow reassuring. More technique than a recipe, a classic French omelet is different from your sturdy, stuffed with “the works” omelet. I enjoy both but when I’m in the mood for something delicate, I’ll opt for the lighter classic version with its soft and creamy interior. Describing how to make an omelet is like explaining how to swim; you need to jump-in to understand the process.
It’s not difficult but it requires a bit of dexterity: once the eggs hit the pan, you grab the skillet handle with one hand and shake the pan to-and-fro while scrambling the eggs with the other. Sort of like patting your head and rubbing your tummy at the same time. This quirky technique prevents the eggs from forming curds. The result is a remarkably tender omelet — in under a minute.
With patience, practice and a decent non-stick pan, you’ll be on your way, no matter the season.
Serves 1 to 2
■ 3 large eggs, preferably organic
■ 1 tsp each butter and vegetable oil
■ Kosher salt
■ 1 Tbsp finely chopped mixed herbs such as parsley, tarragon and chives
■ 7 – 8” non-stick saucepan or skillet with shallow sloping sides
Heat a skillet over medium-high heat and add the butter and oil.
While the pan is heating, whisk the eggs and herbs in a small bowl and season with a pinch of kosher salt.
Pour the eggs into the hot pan and stir continuously as if scrambling eggs, while grabbing the pan’s handle with your free hand to shake the pan to and fro. When the eggs are almost set, remove the pan from the heat and smooth them with a spatula. Run the spatula around all sides of the omelet to loosen it from the pan. Tip the omelet to slide the eggs to one side of the pan then using a spatula, gently fold one-third of the omelet onto itself. Then, holding the pan over a plate, slide and roll the omelet onto the plate so that it lands with the seam side down.
Brush with butter and serve immediately.
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