Learning how to make a perfect French omelette may sound daunting, but it’s not hard at all. Using these tips and techniques, you can make your own fluffy French omelette any time.
What’s the difference between a French omelette and an American omelet?
First of all, let’s sort out the difference between a French omelette and an American omelet. A perfect French omelette will be just cooked, without a trace of brown. It will also have that traditional rolled look. Generally French omelettes tend to have minimal fillings, perhaps some fine herbes, or a wee bit of cheese. Whereas an American omelet tends to be browned all over, folded in half rather than thirds, and usually contains an abundance of ingredients. (This post was originally published on January 7th, 2017. As an Amazon Affiliate, I receive commission on qualifying purchases}.
An Italian omelette is known as a fritatta. Here are step by step instructions on how to make an Italian fritatta.
How to make a French omelette.
First, as with all cooking and baking, assemble all of your mis-en-place. What is mis-en-place? This simply means to have all of your ingredients, including equipment, ready to go. It’s important to have all the fillings chopped and ready to add once the eggs have begun to set up. That means cook the mushrooms or ham and have the ingredients ready next to the stove. There’s nothing worse than beginning to cook and realizing that you’re missing a key ingredient or that a piece of equipment is missing or dirty.
What kind of pan do you need to make an omelette?
One secret is having a well greased or non-stick pan. The eggs must be able to cook without ever sticking to the bottom of the pan. This doesn’t mean that you should use a teflon or traditional non-stick pan. In culinary school we had dozens of carbon steel pans of varying sizes. A well seasoned carbon steel pan will be 100% non-stick if it’s well taken care of.
How many eggs do you need for an omelette?
You can make an omelette with as many eggs as you would like. Two eggs per person is a general rule. If you have a hearty eater, three is perfect. I like to make each omelette to order.
How do you make an omelette?
First, have all your mis-en-place ready. That means the eggs should be beaten in a bowl, the fillings should be cooked and in small dishes ready to add to the eggs.
First, heat the pan over a medium heat. Add a little butter in the pan, making sure it’s well coated.
Add eggs, stirring constantly with a spatula. You want to cook the eggs gently.
As the eggs begin to set, continue pulling the eggs away from the sides and bottom of the pan.
When the eggs are nearly done cooking, add fillings in a straight line, perpendicular to the handle along the center of the omelet. Using a spatula, carefully pull up sides of omelette to enclose filling.
A perfect French omelette should be perfectly cooked, with no traces of brown on the outside. Continue rolling the omelette away from the handle of the pan, until it’s folded into thirds in the pan. You should be able to easily slide it onto a plate.
How to make an omelette
Ingredients
- 2 large eggs lightly beaten
- 1 ounce Swiss cheese finely grated
- 1 Tablespoon unsalted butter room temperature
- 1 Tablespoon fine herbs parsley, chervil or chives (optional)
- kosher salt to taste
- black pepper to taste
Instructions
- In a small bowl, lightly beat the eggs to break up the white and the yolk.
- Over a medium heat, heat pan. Add butter and melt.
- Once butter is melted, add eggs, stirring constantly just until eggs begin to set. Adjust heat if necessary, turning it to medium low if eggs cook too quickly.
- Once eggs have begun to set, add cheese and any fillings in a row perpendicular to the handle of the pan.
- Using the spatula, gently begin to roll the eggs away from you while tipping the pan down. Ideally the omelette will roll onto itself in thirds.
- Roll onto plate and brush the top of the omelette with butter if desired.
Notes
- Make sure all ingredients are ready before making the omelette.
- Use a well greased or non-stick carbon omelette pan.
- Monitor the heat, adjusting the temperature if the omelette is cooking too quickly.
- 2 eggs per person is standard. 3 for hearty appetites.
Nutrition
Now that you know how to make an omelette, you can host a delicious weekend brunch!
Here are some easy brunch recipe ideas:
This easy Blintz Soufflé can be assembled the night before, and then baked in the morning.
christina says
I know you’re going to shoot me, but I’ve only ever made frittate or scrambled eggs! I guess I should try a French omelet at some point! But I’d skip the filling!
Cynthia says
you’re a funny foodie!
Farida says
I love this style, but not good at folding it! Will try this! Pinned
Cynthia says
the secret is a really good pan!
Jennifer says
I’m not a very patient cook. My omelets often turn into scrambled eggs, because I mess up the omelet.
Taylor Kiser says
Thanks for sharing your tips! Your omelet looks perfect and so delicious!
Agness of Run Agness Run says
Your articles make cooking enjoyable and easy! I am sure the next time I prepare an omelet, I will definitely succeed in it!
Cynthia says
Yes, I hope so! The trick is a really good or well-seasoned pan!
allie says
What a perfect omelet Cynthia, I’ve never made a French one. I love the fillings too. Perfect weekend fare. Happy New Year!
GiGi says
BONJOUR!! haha! But seriously – the way to the perfect French omelet = BUTTER 😀
Cynthia says
so true!
Andi says
The perfect way to make a French omelet? Have my French husband cook it! No seriously, great tips. I didn’t think about the pre-cooking bit, especially mushrooms, makes it a thousand times better.
Cynthia says
Haha!
Peregrine says
Jealous!
jack says
I like it, gud
Cynthia says
thank you!