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Chef John's French Omelette
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Prep Time:
2 minutes
Cook Time:
5 minutes
Total Time:
10 minutes
Classic French omelette: Velvety eggs cooked in butter, no fillings, folded for ultimate perfection.
Ingredients:
  • 3 large fresh eggs
  • 0.5 teaspoon cold water
  • 0.25 teaspoon kosher salt
  • 2 tablespoons unsalted butter, divided
  • 1 pinch cayenne or white pepper to taste
Instructions:
  • In a mixing bowl, vigorously whisk together the eggs, water, and salt until the mixture is smooth and all the ingredients are fully incorporated, about 1 to 2 minutes.
  • Melt 1 1/2 tablespoons of butter in a 9- or 10-inch nonstick skillet over medium-high heat. Once melted, swiftly pour in the whisked eggs. Stir in a circular motion with a heat-proof spatula, lifting and scrambling the eggs, gently shaking the pan to spread the mixture evenly, and scraping down the sides. Keep stirring until the eggs are set.
  • Lower the heat and use a spatula to spread out and even the eggs, moving any runny parts to areas that are less runny. Once the surface is moist but not runny, take it off the heat.
  • Starting at the handle side, gently roll the omelette into a cylinder shape with the spatula, about 3 rolls, leaving it about 2 inches from the opposite side of the pan. Fold the last flap of the egg over the top of the cylinder, leaving the seam-side up. Add the remaining 1/2 tablespoon of butter to the pan and gently push it underneath the omelette as it melts.
  • Slide the omelette to the edge of the pan and gracefully flip it onto a plate with the seam-side down. Adjust the shape as needed and consider tucking in the ends for a polished look. Enhance the flavors by brushing the surface with a touch more butter and sprinkle a dusting of cayenne pepper for a hint of spice.

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