Unlike the typical preparation, the truly French omelette is a neat package of finesse and delicacy. The dish will have a silky-smooth surface with a moist and creamy, soft-scrambled interior that the French calls “baveuse,” meaning "runny."
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| Image source: incredibleegg.org |
Use a non-stick skillet to beat the eggs. Heat the pan, melt the butter, and add the eggs. While you can use all sorts of utensils (even chopsticks) for scrambling, we recommend a plastic fork to avoid scratching the pan. Shake the pan to whip the egg around, then roll the sheet of egg down on itself, pushing it carefully toward the edge of the pan. Then you can close the lip and flip the omelette onto a plate.
The challenge in making French-style omelettes is that they demand the most perfect of nonstick finishes, so it’s best to get a nonstick cookware and ensure that there’s a fresh coating per cooking. This is possibly the single, most important factor in French omelette success.
There’s a ton of options to jazz up your French omelette, from mixing in a tablespoon of minced parsley, tarragon, and chives to adding toasted caraway seeds, smoked paprika, or even a dab of hot sauce.
Keep in mind that chunky fillings (like shrimp salad, shredded short ribs, and mushrooms) are just heaped on top and not really pushed inside the egg. To do this, slice the omelette’s top lengthwise and put the fillings on top.
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| Image source: seriouseats.com |
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