Perfectly Simple: The French Omelet - FineCooking.com

My Recipe Box
Best of the Blogs
BEST OF THE BLOGS

Perfectly Simple: The French Omelet

Perfectly prepared French omelete

Perfectly prepared French omelete

  • Perfectly prepared French omelete
  • All the ingredients are kitchen staples
  • Scramble, scramble, scramble!

By Alex Tillotson, contributor

November 30th, 2011

It's been said that the most reliable way to determine a chef's level of talent is to have them cook an omelet. This, I've decided, is why the rest of us non-chefs are so often scared of making omelets at home. The good news is that Adrianna, the publisher of the lovely blog, A Cozy Kitchen, has got a step-by-step explanation of the technique that she uses to make a fluffy, restaurant-worthy French omelet right in her very own home. Trust me kids, this one's sure to impress. 

She starts by stating that there are two types of omelets. One is the manly, hearty country omelet that's typically browned on the outside and has large curds. There is also the dainty, delicate French omelet, which has smaller curds and a creamier center.

Side Note: I for one hate burnt browned eggs and if I see something brown in my eggs that isn't bacon I immediately start to gag (I'm weird about textures) but I also like to load up my omelets with veggies, cheese and bacon. Could we call this a "French countryside omelet" in the sense that it’s a combination of the two? We'll have to ask Adrianna...

Anyhow! There are two keys to executing the French omelet: vigorous whisking/beating/scrambling and the addition of fresh herbs. She lists the four herbs typically used, but you can use whatever you have on hand as long as they're fresh. Nobody wants to crunch down on dried herbs in an otherwise cloud-like omelet!

Pretty much all you have to do is melt some butter in a non-stick pan over medium heat, whisk the living daylights out of those eggs, add the herbs, pour the mixture into the pan and whisk again. Then, when you feel like you just can't whisk anymore...keep going! Once the eggs have set up you can add a bit of good Gruyère cheese, fold in the sides and serve! (Obviously, Adrianna explains this process much more poetically and in great detail, so go see her for the full run-down. I'm just the messenger.)

This technique will keep the eggs light and fluffy every time and make you feel like you're dining at a quaint little brasserie in France. This omelet is perfect to serve at any time of day and is excellent alone, or with simple sides like fresh berries, roasted potatoes or a buttery toasted croissant. Like Julia always said, "Bon appétit!"

posted in: Blogs, eggs, breakfast, herbs, lunch, dinner, how to, French, simple, technique, omelet
Comments (1)

alex_tillotson writes: French or country? What do you prefer? Posted: 10:54 am on December 19th

You must be logged in to post comments. Log in.

Cookbooks, DVDs & More

The Best of the Blogs

If you’ve ever wondered what links the editors of Fine Cooking are forwarding around the office, which bloggers we love (or have just discovered!) then this blog is for you. We’ll be shining a light on our favorite blogs and bloggers regularly.

As always, we invite you to join the conversation. Share your own blog discoveries with us by emailing fcblogs@taunton.com.