The measure of a chef. A classic French omelette is pale yellow smooth exterior with no browning, and a soft, creamy (baveuse) interior. It is rolled into a perfect cigar shape. It requires technique, speed, and a good non-stick pan.
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5 items
Prep Eggs: Crack eggs into a bowl. Season with salt and black_pepper. Whisk vigorously with a fork until whites and yolks are completely fully combined and no streaks remain.
Melt Butter: Heat a non-stick skillet over medium-low heat. Add butter. Let it melt and foam, but do not let it brown.
Cook Eggs: Pour in the eggs. Instantly start shaking the pan back and forth while stirring the eggs rapidly with a spatula (like scrambled eggs) to create small curds. Do this until the eggs are 80% set but still wet.
Roll: Stop stirring. Tilt the pan. Use the spatula to roll the omelette down upon itself into a cylinder shape. Seal the edge.
Serve: Tilt the pan over a warm plate and roll the omelette out, seam side down. Brush with a little extra butter for shine and top with chives.
