Eggs: French Omelette Technique

Notes

The science behind the French omelette lies in the gentle cooking process, which keeps the proteins from overcoagulating and turning rubbery. The addition of water helps create steam for a softer texture. A common mistake is using too high of heat, which can quickly dry out the eggs. Always use medium heat and a well-seasoned non-stick pan. For safety, ensure eggs are fresh and stored properly. This omelette is best enjoyed immediately, but if you need to make ahead, cook it just before serving and keep it warm in a low oven (200°F) for no more than 10 minutes. Leftovers, though rare, can be refrigerated for up to 24 hours but note that reheating may alter the texture.

Steps

1. 1 Gather 3 large eggs, a splash of water, salt, and freshly ground pepper.
2. 2 Crack the eggs into a bowl, add a splash of water, and season lightly.
3. 3 Whisk the eggs vigorously until just combined; avoid overmixing.
4. 4 Heat an 8-inch non-stick skillet over medium heat and add 1 tablespoon of unsalted butter.
5. 5 Once the butter has melted and just begun to foam, pour in the eggs.
6. 6 Immediately begin stirring gently with a fork or spatula, pushing the eggs from the edges toward the center.
7. 7 Continue cooking, tilting the pan to ensure even cooking, until the eggs are just set but still glossy and slightly runny on top.
8. 8 Gently fold the omelette into thirds using your spatula.
9. 9 Slide the folded omelette onto a plate, seam side down.
10. 10 Optional: Garnish with fresh herbs like chives or parsley.
11. 11 Serve immediately while still warm and creamy.