Basic French omelette

Basic French omelette

By
From
Encyclopedia of Food and Cookery
Serves
1

Ingredients

Quantity Ingredient
3 eggs
1 tablespoon water
1/2 teaspoon salt
freshly ground black pepper
15g butter

Method

  1. Have a plate warmed and waiting, as well as the diner. Even if making omelettes for several people, make and serve each one individually – it will only take 1 minute. Have eggs at room temperature.
  2. Break eggs into a bowl, add water and beat lightly with a fork just to combine whites with yolks. It is important not to overbeat as it makes the omelette tough. Add salt and a grinding of pepper.
  3. Melt half of the butter in an omelette pan. When foam has subsided, pour in eggs. Leave for 10–15 seconds or until eggs start to set on bottom. Using a fork or a metal spatula pull egg mixture into centre of pan and allow runny mixture to run to outside. Do this until eggs have set underneath but the top is still quite moist and soft.
  4. If using a filling, spoon across omelette, tilt pan and, using an egg slice, flip over one-third of the omelette towards the centre, then turn over again so that it is folded into 3 as it rolls out onto a heated plate.
  5. Melt remaining butter in same pan and when it is sizzling pour it over omelette, or smear butter over surface of omelette to give a nice glazed finish. Serve at once.

Variations

  • Asparagus omelette: Use only the tips of 4–5 cooked fresh or tinned asparagus spears. Season with salt and pepper and heat in a little butter. Spoon into centre of a 3-egg omelette and fold over.

    Mushroom omelette: Slice 3–4 small mushrooms, cook lightly in a little butter, and season with salt and pepper. Spoon mushrooms into centre of a 3-egg omelette and fold over. For an elegant finish, trim stem of 1 mushroom level with cap, slice downwards and just colour slices in butter. Lay the slices, neatly overlapping, along the top of the finished omelette.

    Fines herbes omelette: The official fines herbes are parsley, chervil, tarragon and chives. Add any 2 or 3 of these fresh herbs, finely chopped, to the uncooked egg mixture before making the omelette.

    Onion omelette: Cook 1 sliced onion in butter for 5 minutes or until soft. Scatter over 3-egg omelette, then fold over.

    Cheese omelette: Shred 65 g gruyère, emmental or a tasty cheddar cheese and strew over 3-egg omelette before folding it.

    Bacon and mushroom omelette: Fry 1 rasher bacon, diced, and remove from pan. Add a small knob of butter to bacon fat in pan and cook 2–3 sliced mushrooms until tender. Mix with bacon and use to fill a 3-egg omelette before folding it.

    Tomato omelette: Peel, seed and coarsely chop 2 small tomatoes. Heat a knob of butter in a pan, add 2 slices onion, finely chopped, and the tomatoes, season with salt and pepper and heat through. Add a sprinkling of chopped parsley or chives if liked. Use to fill a 3-egg omelette before folding it.
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