French omelettes require a bit of technique but they’re not impossible to make at home. I mess some up sometimes, but they still taste great even when they don’t look perfect.
I used 3 fresh eggs, at room temperature. A pinch of sea salt flakes, some freshly ground black pepper and freshly chopped chives. Oh… and a boat load of butter! I don’t do this everyday, so it’s a treat.
I melted the butter over medium heat (just a touch under medium). I beat the eggs well to incorporate air. While I was beating the eggs, I also poured in a teaspoon of water and kept beating. Once the butter coated the bottom and started bubbling, I added in the eggs. I immediately dropped in a tiny pinch of the salt, some ground black pepper and half the chives I’d chopped.
At this point you want to keep shaking the pan with one hand and stirring with the other, while the eggs start solidifying. Keep scraping the sides to avoid browning the edges. This is likely the trickiest part now… you want to make sure the eggs hold their structure and are still creamy. Give the pan a few more shakes to loosen the eggs from the bottom, tilt the pan over the plate and start rolling the omelette down the pan into a roll. Drop the roll onto the plate. I added a little more flaked salt, buttered the top (yup, more butter! 🤪) and added more black pepper and chives. That’s it! Yum!
Making-of this video with the @insta360 Ace Pro 2 and GO 3
#omelette #omeletterecipe #frenchomelette #Insta360
1 Comment
Looking good❤