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French Omelette
French Omelette
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Prep Time:
3 minutes
Cook Time:
5 minutes
Total Time:
8 minutes
Master the art of the French omelette with ease and confidence.
Ingredients:
  • 3 large eggs
  • Pinch salt
  • Pinch white pepper
  • 1 tablespoon unsalted butter
  • Finely chopped chives or parsley, for garnish
Instructions:
  • Whisk the eggs in a medium bowl until no white traces remain, then whisk in the salt and white pepper.
  • Melt butter in an 8-inch nonstick skillet over medium heat, swirling to evenly coat the pan, ensuring it doesn't brown.
  • Scramble the eggs: Pour them into the pan and vigorously stir with a fork. Use a plastic fork if worried about damaging the pan. Keep moving the fork around to break up the eggs while shaking the pan. If they cook too quickly, remove the pan from heat and continue stirring. Cook until they are loose and creamy with small curds, about 2 to 3 minutes.
  • Roll the omelette: Remove the pan from heat and gently release the eggs from the edges with a fork. Tilt the pan to one side and fold the eggs into a half-moon shape, using the fork to help loosen them. Tap the handle to slide the eggs about 2 inches over the edge, or use a spatula if needed. Fold the overhanging eggs towards the center to form an almond shape.
  • Transfer the omelette onto a plate: Grip the handle close to the pan and gently tap the edge on the counter to slide the omelette to the pan's edge. Place a plate next to the omelette, then flip it delicately onto the plate, ensuring the seam is facing downwards.
  • Garnish the omelette with chives or parsley and serve immediately for the best taste and texture. Leftovers can be wrapped in plastic wrap and refrigerated for 3 to 4 days. When reheating, cover with a damp paper towel and microwave in 30-second intervals until heated through, being careful not to overcook the eggs. Enjoy! Please leave a rating below if you enjoyed the recipe!

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