Serves 1
5 min
Classic French Omelette
Recipe GLPR10a4ca4852abaa
A silky, tender French-style omelette made with just three eggs, butter, and simple seasonings. The key to achieving that signature creamy, custard-like center is low heat and patience, folding the omelette while it's still slightly underdone on top to create a beautiful, elegant presentation.
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Ingredients
3 large eggs
1 tablespoon unsalted butter
Kosher salt to taste
Freshly ground white or black pepper to taste
Directions
Crack the eggs into a small bowl and whisk together with a fork until well combined. Season lightly with kosher salt and pepper, stirring to incorporate.
Heat an 8-inch nonstick skillet or well-seasoned cast iron over medium-low heat for about 30 seconds.
Add the butter to the skillet and allow it to melt completely, coating the bottom and sides evenly. Swirl the pan to distribute the butter.
Pour the beaten eggs into the center of the skillet. Let them sit undisturbed for about 10–15 seconds until the very bottom begins to set.
Using a spatula, gently push the set portions of the omelette toward the center, tilting the pan so uncooked egg flows to the edges. Repeat this motion 2–3 times over 20–30 seconds until the top is mostly set but still slightly creamy.
When the eggs have reached 160°F internally (use an instant-read thermometer if desired), slide the omelette onto a warm plate. If desired, fold it in half for a classic presentation.
Serve immediately while warm.
