Equipment
Ingredients
Omelette Base
- 3 eggs, room temperature
- 1 g kosher salt
- black pepper, freshly ground
Aromatics & Fats
- 15 g unsalted butter
- 3 g fresh chives, finely minced
- 3 g fresh flat-leaf parsley, finely minced
- 15 g creme fraiche, chilled
Nutrition (per serving)
Method
Crack the eggs into a mixing bowl. Whisk vigorously until the yolks and whites are completely homogenous and no clear streaks remain. Season with kosher salt and pepper.
Heat 10g of the unsalted butter in an 8-inch non-stick skillet over medium-low heat until it foams, being careful not to let it brown.
Pour the eggs into the skillet. Immediately begin stirring rapidly with a silicone spatula, scraping the bottom and sides, while constantly shaking the pan back and forth. Continue until the eggs form tiny, tender curds.
Stop stirring and use the spatula to smooth the eggs into an even layer. Let it cook undisturbed for a few seconds until the bottom sets but the top remains slightly runny, known as baveuse. Sprinkle the minced chives and parsley evenly over the surface. For food safety, vulnerable populations should ensure the eggs reach 74 C / 165 F before folding.
Tilt the skillet away from you. Using the spatula, gently fold the edge closest to you toward the center. Roll the omelette over itself to the far edge of the pan, forming a neat cylinder. Rub the remaining 5g of butter over the hot surface for a glossy sheen.
Invert the skillet to slide the folded omelette onto a warmed plate, seam-side down. Smear the creme fraiche elegantly along the top. Serve immediately.
Chef's Notes
- The hallmark of a classic French omelette is its pale, unbrowned exterior and its baveuse (soft and slightly runny) interior.
- Using room temperature eggs ensures they cook evenly when they hit the pan. Cold eggs will drastically drop the pan's temperature, altering the cooking time and texture.
- Agitation is key: stirring the eggs quickly while shaking the pan prevents large curds from forming, yielding a smooth, custardy mouthfeel.
- A dedicated non-stick omelette pan should be maintained without scratches to ensure the delicate egg sheet rolls flawlessly.
