French Omelette Recipe

4.50 from 2 votes

Learn how to make a French omelette recipe using four ingredients and simple steps to achieve a rich flavor and soft, almost creamy texture!

Prep Time3

Cook Time5

Rest Time10

Total Time18

Course: Breakfast

Cuisine: French

Keyword: french omelet, french omelette, french omelette recipe

Servings: serving

In a medium mixing bowl, add the eggs and a generous pinch of salt. Whisk vigorously with a fork for 30-60 seconds, or until the egg yolks and whites are fully combined. Set the bowl aside for ten minutes to allow the proteins to denature.
5 large egg*, kosher salt to taste
Once the eggs have turned a darker shade of yellow and appear thinner, whisk again for 30 seconds to fully combine.
Set a fine mesh strainer over a bowl, and strain any lumps out of the mixture.
Place a medium nonstick skillet over medium low heat, and add the butter. Once the butter begins to barely sizzle, add the eggs, and stir continuously with a small spatula, cooking about five minutes. Be sure to constantly scrape the sides of the pan to prevent any thin egg pieces from forming on the top part of the skillet.
1 tablespoon butter
Pick up the skillet, and tilt it downwards. Once the soft curds have formed enough to not run down the pan when tilted, the omelette is ready to roll. Season once more with salt, and add any desired filling.
Using a larger spatula, begin from an outer corner and push the edges of the omelette down, rolling it onto itself. Once there is an inch and a half left to roll, fold the omelette onto the remaining soft curds to form a torpedo like shape and ensure the seal is on the bottom of the omelette.
Transfer to a serving plate and garnish with chives.
chives

*Use fresh eggs for the best results. To test your eggs’ freshness, place them in a bowl of water. Fresh eggs sink, and older eggs float.
Storage: You can store leftovers in an airtight container in the refrigerator for up to two days, but I don’t recommend it. The eggs are likely to dry out and become rubbery once reheated.