Heat a small about 6 inches seasoned omelet pan or non stick skillet.
Sharkbite twitter. Combine the eggs milk salt and pepper in a medium bowl and mix very well with a fork or a whisk. Its 10 ingredients and 90 technique so it does take a bit of practice to perfect. With the heat on medium hot drop one knob of butter into the pan. A perfect omelet must not be overcooked.
Perhaps its all the qualifications. Crack the eggs into a bowl and beat them with a fork so they break up and mix but not as completely as you would for scrambled egg. French omelets have a reputation for being ridiculously difficult to execute even with the most experienced chefs. C 2007 2021 french company llc.
The egg is folded for a soft tender texture. The outside should be smooth and pale while. Featuring soft and creamy custard eggs chef john promises that this omelette is unlike any other omelette experience. Custardy on the inside and buttery on the outside it has none of the sometimes metallic flavor that arises from an omelette thats a little too golden brown.
Warm a 20cm measured across the top non stick frying pan on a medium heat. These french omelettes are the direct opposite of your classic american omelettes which can often be dry and overcooked. It requires a bit of technique but practice and watching our video makes perfect. Set a plate by the stove.
This is my favorite style of omelette ever. A true french omelette or omelet as we americans call it is just eggs and butter no filling. The egg should be barely set so the omelet wobbles slightly when shaken.