French Omelette
French omelettes are some of the softest, most buttery eggs you will ever eat. How do you get them so buttery? With plenty of butter, of course. Perhaps not the healthiest recipe for eggs, but French omelettes taste truly remarkable and unlike any other egg recipe. The texture with all the layers inside is unique. These are supposed to look a lot more smooth, but I'm not the best at making this classic recipe and my pan is starting to lose its nonstick qualities. Regardless of appearance, it still tastes amazing!
Active Time: 10 min
Total Time: 10 min
Ingredients
> Eggs (3)
> Salt
> Butter
> Water
Instructions
1. Crack three eggs into a small bowl. Add a pinch of salt, along with a tiny splash of water. Beat thoroughly.
2. In a pan (probably around 8-9 inches or so), heat 1-2 tbsp of butter over medium to medium-high heat. Just before the butter begins to bubble, add the eggs.
3. The cooking process comes in three stages: scrambling, spreading, and folding. For the first step, use a rubber spatula to scramble the eggs in circles, scraping down the bottom and sides. Stop and move onto the next step once the eggs begin to set.
4. For the second step, spread any leftover liquid egg evenly and smoothly across the omelette.
5. Once most of the egg is solidified, gently run your spatula along the sides of the pan to ensure the omelette doesn't stick to the sides of the pan. Gently fold the omelette over and over until you reach the end of the pan.
6. Serve onto a plate with the seam side down. Gently brush a little bit more butter on the top. Enjoy!
Notes/Tips:
> As mentioned, this recipe calls for a LOT of butter. In addition to the 1-2 tbsp in the beginning and the brush at the end, classic French recipe books also call for a little butter right before serving onto the plate. I found this step to be pretty unnecessary.
> Knowing when exactly to transition to each of three steps is a bit hard to describe, and probably best explained through a video. I highly recommend Food Wishes' video on this recipe!
> Using the right sized pan is important, so that you're able to get enough egg to fully cover the bottom of the pan and get that smooth bottom surface. Unfortunately, I had a little bit of issues with this, and the surface didn't quite turn out as well as I would have liked.
> Interesting note: if you ever order omurice at a Japanese cafe/diner, this is essentially the recipe that is used. This might be a bit surprising, but modern Japanese cafes and diners incorporate quite a lot of techniques and recipes from other cuisines.