Easy simple steps to make the perfectly smooth, layered, creamy French omelette.
Servings: 1
Prep Time: 2 minutes
Cook Time: 5 minutes
Calories: 393
Ingredients
Fresh Eggs - 3Kosher Salt - 1/4 tsp
Water - 1/2 tsp
Unsalted Butter - 2 tbsp
Cayenne - 1 pinch OR White Pepper - To taste (optional)
Method
1. Whisk the eggs with salt and water until completely blended i.e. liquid not thick (approx. 1 to 2 minutes).
2. Heat butter over medium-high flame in a non-stick skillet (9 to 10 inch) only until it melts. Note: Not until it sizzles!
3. Add the whisked eggs.
4. Stir in a circular motion rigorously with a spatula to scramble the eggs, while shaking the pan as well to level out the mixture. Also keep bringing the egg from the edges towards the inside while leveling the egg.
5. Stir the egg till they become firmer such that the shaking stops leveling the egg and we need the spatula to level the egg. At this point level the egg using the spatula. While the base of the egg is still wet but not runny, turn off the heat and start rolling the egg. Note: Roll in a way that the last inch of the egg is rolled on top.
6. Add in small chunks of butter, sliding and melting them under the egg to lubricate its base. Let the egg sit in the butter for a minute or so. This will improve the texture of the egg beside easing the process of sliding the egg out of the pan.
7. Slide out the egg on a plate, making sure the seam side goes down and the smooth side is on top.
8. Brush some butter on top to give it a final shiny look.
9. Serve with toasted bread and watercress. Dust with Cayenne pepper (optional).
Note: The omelette can be made to have fillings of your choice as well e.g. chopped chives, Swiss Gruyer cheese, etc. which is sprinkled onto the egg before rolling the egg.
Courtesy: Chef John (Allrecipes.com)
