How To Cook The PERFECT French Omelette
I love breakfast food. Breakfast is my favorite meal of the day and it is 100% my favorite type of food to cook. On the weekends, I like to prepare extra special breakfast recipes like frittatas, eggs benedict, huevos rancheros, you name it. Recently, I have been on a major French Omelette kick and I have freakin NAILED how to make the perfect photo worthy, drool inducing French Omelette. It is indulgent, creamy, savory and hits the spot every single time. Keep reading for my tips and tricks!
What You’ll Need
3 eggs
Boursin Cheese
1 tbsp butter
Maldon Flake Salt
Ground Black Pepper (traditional French Omelettes use ground white pepper but I prefer black pepper)
Chives
PRO TIP : I highly recommend investing in high quality cookware, especially if cooking is a hobby or passion of yours. My favorite pans ever are from Caraway Home!
Place your non-toxic, non-stick pan on the stovetop on low.
Whisk the 3 eggs together in a bowl. It is VERY IMPORTANT that you whisk the living daylights out of the eggs. You want them to be completely homogeneous to the point where there is no separation between the yokes and the whites.
Add your butter to the pan and allow it to melt
Once the butter is melted, pour in your eggs and turn up the temperature a tad before sprinkling in your flake salt and ground pepper. It is important to cook the eggs low and slow. You will want to be moving your eggs constantly, you do not want the raw eggs to have a chance to stick to the pan. I like using a small flexible spatula.
Once peaks of cooked egg are starting to form, arrange the eggs into a circle in the pan and allow them to cook together. The inside will not be well done, but that is part of the criteria for a French Omelette.
You will then add your desired amount of Boursin perpendicular to the handle. This allows the omelette to roll off of the pan way easier.
Lifting the pans handle and using your soft spatula, roll the eggs into an omelette. If the eggs are sticking, add more butter to the pan.
Once the omelette has been transferred from the pan to your plate, top with freshly chopped chives and ENJOY!!
PRO TIP : If your omelette had a less than graceful landing onto the plate, use a wet paper towel to mold it back into shape!
LYTBAP,