The Perfect Omelette

5 min · 1 servings · breakfast · eggs · guide · intermediate

A step-by-step guide to a classic French omelette — soft, custardy, and pale gold with no browning. Once you have the technique it takes under five minutes.

Ingredients

• 3 Egg
• 1 tbsp Butter
• 1 pinch Salt
• 1 pinch Pepper
• 1 tbsp Chives, finely chopped
• 2 tbsp Cheese, grated

Steps

1. Prep: Crack the eggs into a bowl, add a pinch of salt and pepper, and beat with a fork until completely uniform — no streaks of white left.
2. Prep: Set up at the stove before you start: eggs, butter, a rubber spatula, and a warm plate. The cooking goes fast, so have it all within reach.
3. Cook: Melt the butter in a non-stick pan over medium heat until it foams but does not brown, swirling to coat the sides.
4. Cook: Pour in the eggs. Wait a few seconds, then stir continuously with the spatula while shaking the pan, pulling the curds in from the edges.
5. Cook: When the eggs are mostly set but still glossy and slightly wet on top, stop stirring. Scatter cheese or chives over now if using.
6. Finish: Tilt the pan away from you and fold the far edge of the omelette over toward the center with the spatula.
7. Finish: Roll it out onto the plate so the seam faces down. It should be pale gold with no browning. Serve immediately.