Description
This Ultimate French Omelette recipe brings you the classic soft, tender, and slightly runny omelette with a delicate balance of herbs, creamy butter, and cheese. Made with fresh eggs and a few simple ingredients, it’s cooked gently in a non-stick pan to achieve a silky texture and rolled perfectly for an elegant finish.
Ingredients
Scale
Egg Mixture
- 3 eggs, as fresh as possible, preferably organic and free-range, room temperature
- 1 tsp finely, freshly grated parmesan (or vegetarian alternative)
- Salt and pepper, to taste
Herbs & Cheese
- 2–3 chopped tarragon leaves
- 1 tbsp snipped chives
- 1 tbsp chopped chervil or parsley
- 3 rounded tbsp finely grated Gruyère
Butter
- 2 knobs unsalted butter
Instructions
- Prepare Ingredients: Ensure your eggs are at room temperature for better cooking consistency. Beat the eggs gently with a fork to break them up but avoid fully blending as for scrambled eggs. Finely grate the parmesan and Gruyère, and chop the tarragon, chives, and chervil or parsley.
- Heat the Pan: Warm a 20cm non-stick frying pan over medium heat. Add one knob of unsalted butter and let it melt until it bubbles and sizzles lightly without browning, creating the perfect cooking fat base.
- Cook the Eggs: Season the beaten eggs with parmesan, salt, and pepper. Pour the mixture into the hot pan. Allow it to bubble softly for a few seconds to start setting.
- Gently Fold the Eggs: Using a wooden fork or spatula, gently draw cooked egg from the sides toward the center, creating soft folds. Repeat occasionally to combine cooked and uncooked eggs until mostly set but still moist on top.
- Finish Cooking: Stir a bit faster at the end, leaving some barely cooked egg visible. Keep the pan on medium heat, shaking it back and forth so the omelette slides smoothly and the bottom browns lightly for flavor.
- Roll the Omelette: Holding the pan handle firmly and tilting it away from you, let the omelette slide to the edge. Fold the nearest side over by a third and keep rolling towards the plate, or fold in half if preferred for convenience.
- Glaze and Serve: Cover the omelette with kitchen paper and gently plump it with your fingers to create a neat, fluffy shape. Rub the second knob of butter over the surface to glaze and give a shiny finish. Serve immediately for the best silky texture and flavor.
Notes
- Use fresh, high-quality eggs for the best texture and taste.
- Keep the heat moderate; too high will brown or overcook the eggs.
- Non-stick pans are essential for easy rolling and cooking.
- Butter glazing adds shine and a rich flavor contrast.
- Herbs can be adjusted or omitted to suit personal preference.
- Serve immediately as the omelette softens and loses texture if left too long.
- Prep Time: 5 minutes
- Cook Time: 4 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: French
Keywords: French omelette, classic omelette, soft omelette, breakfast recipe, herb omelette, Gruyère cheese omelette
