CLASSIC SERIES
Authentic French
Omelette
👨â€ğŸ³ Chef's Secret
Use very low heat and keep it moving! The goal is a velvety, soft texture with NO browning on the outside. A cold pat of butter whisked into the eggs just before cooking adds extra creaminess.
Ingredients
- 3 Large Farm-fresh eggs
- 1 tbsp High-quality unsalted butter
- Pinch of Sea salt
- Finely chopped chives
- Optional: 1 tbsp cold water or cream
Preparation Steps
- Whisking: Whisk eggs in a bowl until perfectly blended with no streaks of white. Season with a tiny pinch of salt.
- Butter: Melt butter in a non-stick pan over LOW heat. Do not let the butter brown.
- Swirling: Add the eggs and stir constantly with a rubber spatula, moving the pan in circles. Break up the curd to keep it soft and uniform.
- Roll: When the eggs are still slightly runny in the middle, tilt the pan and roll the omelette into a cylinder using the spatula.
- Finishing: Turn out onto a plate with the seam side down. Lightly brush with a tiny bit of butter and top with fresh chives. Serve immediately.