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A perfectly cooked, golden yellow omelette garnished with finely chopped chives is plated on a plain white dish. The wooden tabletop serves as a rustic background, adding warmth to the presentation.
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How to Make French Omelette

Prep Time10 minutes
WORK TIME10 minutes
Cuisine: French
Servings: 2 yields

Ingredients

  • 2-4 Eggs
  • 1 tablespoon 15g Butter
  • Salt to taste
  • Pepper to taste
  • Chives for garnish

Instructions

  • DIRECTIONS
    1. In a medium bowl, whisk eggs and salt until fully combined.
    2. In a nonstick pan, over low heat, melt butter.
    3. When butter is melted, pour eggs. Using a rubber spatula, constantly scrape the bottom of the pan while shaking the pan in a circular motion, to ensure that the eggs cook slowly. Stop stirring as soon as eggs are very softly scrambled and creamy. About 1-2 minutes.
    4. Turn the heat off, tilt skillet up by its handle, gently roll the omelette down over itself. Invert onto a plate, brush the omelette with butter, then sprinkle with chives.
    5. Serve immediately.
    Notes:
    It is important to use the right size pan.
    Best eggs to pan ratio:
    2 eggs: 17-18cm (6-7 inches) pan
    3 eggs: 20cm (8-inches) pan
    4 eggs: 23-24 cm (9- inch) pan

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