Reviews Add Rating & Review 27 Ratings 5 star values: 5 4 star values: 3 3 star values: 11 2 star values: 4 1 star values: 4
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Gallery Read the full recipe after the video. Recipe Summary prep: 5 mins total: 5 mins Servings: 1 omelet-howto-227-mld110179.jpg
Ingredients Ingredient Checklist 3 large best-quality eggs, preferably room temperature 1 teaspoon water 1/8 teaspoon coarse salt 1 tablespoon unsalted butter, half cut into small cubes 1 tablespoon coarsely chopped mixed herbs, such as tarragon, chervil, flat-leaf parsley, and chives, plus more for garnish Freshly ground pepper
Gallery Read the full recipe after the video.
Recipe Summary prep: 5 mins total: 5 mins Servings: 1 omelet-howto-227-mld110179.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 5 mins total: 5 mins Servings: 1
Recipe Summary
prep: 5 mins total: 5 mins
Servings: 1
prep: 5 mins
total: 5 mins
prep:
5 mins
total:
Servings: 1
1
omelet-howto-227-mld110179.jpg
omelet-howto-227-mld110179.jpg
Ingredients
Ingredients
- 3 large best-quality eggs, preferably room temperature 1 teaspoon water 1/8 teaspoon coarse salt 1 tablespoon unsalted butter, half cut into small cubes 1 tablespoon coarsely chopped mixed herbs, such as tarragon, chervil, flat-leaf parsley, and chives, plus more for garnish Freshly ground pepper
Directions
The most practical tool for making an omelet is a table fork. Combine eggs, water, and salt in a bowl and briskly whisk with fork just until yolks and whites are thoroughly blended.
One secret to a light, fluffy omelet is not overmixing. Stop whisking when eggs drip smoothly and cohesively from fork tines. If eggs are room temperature, yolks and whites will combine more readily.
Whisk in cubed butter and herbs. The combination complements the flavor of the eggs instead of overpowering it: Unsalted butter adds a creamy richness, while tender herbs add freshness.
Place a 10-inch nonstick skillet over medium-high heat 30 seconds. Add remaining butter and melt, swirling to coat pan. Add egg mixture and cook, undisturbed, until edges begin to set, about 10 seconds.
Holding fork flat, stir eggs thoroughly in a figure-eight pattern with one hand while shaking skillet back and forth with the other. Keep incorporating set edges into runny center. This takes just 25 to 30 seconds.
Turn off heat while eggs still look slightly wet. Tilt skillet away from you until omelet slides up far edge. Loosen side of omelet nearest you and roll with fork 2 or 3 times toward center.
After folding far edge of omelet into center as well, press down gently to seal with fork. Invert, seam side down, onto a warm plate. The residual heat in the omelet will cook it a bit more.
The added value of a warm plate: If you want to serve two, your first effort will keep nicely while you make another. Then season with pepper, sprinkle with remaining herbs, and serve immediately.
Reviews
Add Rating & Review 27 Ratings 5 star values: 5 4 star values: 3 3 star values: 11 2 star values: 4 1 star values: 4
Reviews
Add Rating & Review 27 Ratings 5 star values: 5 4 star values: 3 3 star values: 11 2 star values: 4 1 star values: 4
Add Rating & Review
27 Ratings 5 star values: 5 4 star values: 3 3 star values: 11 2 star values: 4 1 star values: 4
27 Ratings 5 star values: 5 4 star values: 3 3 star values: 11 2 star values: 4 1 star values: 4
27 Ratings 5 star values: 5 4 star values: 3 3 star values: 11 2 star values: 4 1 star values: 4
5 star values: 5 4 star values: 3 3 star values: 11 2 star values: 4 1 star values: 4
All Reviews for The French Omelet
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for The French Omelet
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
