The Art of Making a Perfect French Omelette: A Step-by-Step Guide

When it comes to making a perfect French omelette, a lot goes into the process. In fact, French chefs used to ask prospective cooks to make one as a test because an omelet alone can reveal a cook's real worth. With this skill, you can master the art of creating a delicious and fluffy French omelette.

To start with the right gear, you need a pan in absolutely perfect condition. In old French kitchens, a carbon steel skillet was the go-to choice, but today, nonstick pans work great for 3-egg omelets and an 8-inch skillet is ideal. However, if your skillet is scratched or damaged, it won't work because the eggs will stick to it and ruin your omelet. You'll also need a fork, preferably a metal one, but a plastic fork can be more gentle on your non-stick skillet surface.

To begin, beat three eggs with salt just until no traces of whites remain. This might go against what some people say - that you shouldn't add salt until the last minute. However, adding it in advance helps keep the eggs tender. Melt a pad of butter until foamy but not browned in the most classic method. If you've mastered this technique, moderate heat is the way to go.

Now, add the eggs and begin stirring rapidly with a fork, making sure the curds are pointing up quickly. Work the fork all over the skillet in rapid circles while shaking the pan with the other hand. The more you agitate the eggs, the more tiny curds will form that are custardy and creamy, not big and fluffy. Pull any wispy edges back into the eggs as you go, stopping scrambling right when the eggs are custody and nearly set but not so cooked that they break apart into actual scrambled eggs.

Give them another few seconds over the heat, then lift the skillet using an underhand grip on the handle and roll the omelet down over itself. If the eggs are still a little loose, you can hover them over the heat for a few extra seconds to help set them more. Now, use the fork to gently lift the bottom lip of the omelette sealing it shut. Roll the omelet out onto a plate, adjusting it so the seam is on the bottom.

If you want, you can use a clean towel to fix the omelet and make it slightly wider, as the ideal shape is sometimes described as cigar or almond-like - meaning wider in the middle and then evenly tapering at each end. If you did it well, the omelet will have a smooth exterior with little to no browning at all and a creamy flowing center of very softly scrambled eggs.

"WEBVTTKind: captionsLanguage: ena lot goes into making a perfect French omelette that's why French chefs used to ask prospective Cooks to make one as a test since an omelet alone can reveal a Cook's real worth you can Master this skill here's how start with the right gear you need a pan in absolutely perfect condition in old French kitchens that' be a carbon steel Skillet but today nonstick works great for 3 egg omelet an 8 in Skillet is what you need a scratched or Dam Skillet is not going to work here because the eggs are going to stick and ruin your omelet you'll also need a fork you can use a metal one but a plastic fork will be more gentle on your non-stick skillet surface beat three eggs with salt just until no traces of whites remain a lot of people say not to add the salt until the last minute but they're wrong adding it in advance helps keep the eggs tender melt a pad of butter until foamy but not browned in the most classic method you do this all over high heat but until you've mastered the technique moderate heat is the way to go now add the eggs and begin stirring rapidly with a fork making sure its tin are pointing up quickly work the fork all over the skillet in Rapid circles while shaking the pan with the other hand the more you agitate the eggs the more you'll get tiny curds that are custardy and creamy not big and fluffy pull any wispy edges back into the eggs as you go you want to stop scrambling right when the eggs are custody and nearly set but not so cooked that they break apart into actual scrambled eggs give them another few seconds over the heat then lift the skillet using an underhand grip on the handle and roll the omelet down over itself if the eggs are still a little loose you can hover them over the heat like this for a few extra seconds to help set them more now use the fork to gently lift the bottom lip of The Omelette sealing it shut roll the omelet out onto a plate adjusting it so the seam is on the bottom if you want you can use a clean towel to fix the omel let's form a little more the ideal shape is sometimes described as cigar or almond like meaning wider in the middle and then evenly tapering at each end if you did it well the omelet will have a smooth exterior with little to no Browning at all and a creamy flowing Center of very softly scrambled eggsa lot goes into making a perfect French omelette that's why French chefs used to ask prospective Cooks to make one as a test since an omelet alone can reveal a Cook's real worth you can Master this skill here's how start with the right gear you need a pan in absolutely perfect condition in old French kitchens that' be a carbon steel Skillet but today nonstick works great for 3 egg omelet an 8 in Skillet is what you need a scratched or Dam Skillet is not going to work here because the eggs are going to stick and ruin your omelet you'll also need a fork you can use a metal one but a plastic fork will be more gentle on your non-stick skillet surface beat three eggs with salt just until no traces of whites remain a lot of people say not to add the salt until the last minute but they're wrong adding it in advance helps keep the eggs tender melt a pad of butter until foamy but not browned in the most classic method you do this all over high heat but until you've mastered the technique moderate heat is the way to go now add the eggs and begin stirring rapidly with a fork making sure its tin are pointing up quickly work the fork all over the skillet in Rapid circles while shaking the pan with the other hand the more you agitate the eggs the more you'll get tiny curds that are custardy and creamy not big and fluffy pull any wispy edges back into the eggs as you go you want to stop scrambling right when the eggs are custody and nearly set but not so cooked that they break apart into actual scrambled eggs give them another few seconds over the heat then lift the skillet using an underhand grip on the handle and roll the omelet down over itself if the eggs are still a little loose you can hover them over the heat like this for a few extra seconds to help set them more now use the fork to gently lift the bottom lip of The Omelette sealing it shut roll the omelet out onto a plate adjusting it so the seam is on the bottom if you want you can use a clean towel to fix the omel let's form a little more the ideal shape is sometimes described as cigar or almond like meaning wider in the middle and then evenly tapering at each end if you did it well the omelet will have a smooth exterior with little to no Browning at all and a creamy flowing Center of very softly scrambled eggs\n"