Ultimate French omelette

Ultimate French omelette

  • 1
  • 2
  • 3
  • 4
  • 5
(9 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Ready in under 5 mins

Skill level

Easy

Servings

Serves 1

The omelette is one of the most fundamental dishes in any cook's arsenal, and this recipe will teach you how to get it right every time

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
396
protein
24g
carbs
0g
fat
33g
saturates
14g
fibre
0g
sugar
0g
salt
0.95g

Ingredients

  • 3 eggs, as fresh as possible, preferably organic and free-range, room temperature
  • 2 knobs unsalted butter
  • 1 tsp finely, freshly grated parmesan (or vegetarian alternative)

To cook with herbs

  • 2-3 chopped tarragon leaves
  • 1 tbsp each snipped chives and chopped chervil or parsley

To cook with cheese

  • 3 rounded tbsp finely grated Gruyère

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Get everything ready. Warm a 20cm (measured across the top) non-stick frying pan on a medium heat. 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. With the heat on medium-hot, drop one knob of butter into the pan. It should bubble and sizzle, but not brown. Season the eggs with the Parmesan and a little salt and pepper, and pour into the pan.
  2. Let the eggs bubble slightly for a couple of seconds, then take a wooden fork or spatula and gently draw the mixture in from the sides of the pan a few times, so it gathers in folds in the centre. Leave for a few seconds, then stir again to lightly combine uncooked egg with cooked. Leave briefly again, and when partly cooked, stir a bit faster, stopping while there’s some barely cooked egg left. With the pan flat on the heat, shake it back and forth a few times to settle the mixture. It should slide easily in the pan and look soft and moist on top. A quick burst of heat will brown the underside.
  3. Grip the handle underneath. Tilt the pan down away from you and let the omelette fall to the edge. Fold the side nearest to you over by a third with your fork, and keep it rolling over, so the omelette tips onto a plate – or fold it in half, if that’s easier. For a neat finish, cover the omelette with a piece of kitchen paper and plump it up a bit with your fingers. Rub the other knob of butter over to glaze. Serve immediately.

Recipe from Good Food magazine, March 2005

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
johnjsullivans's picture

french omelette and bread are my best breakfast, besttoasterrview.com

kcrutchley's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Kooplah, it probably turned to scrambled egg because you had the pan on the lowest heat, instead of medium-hot as the recipe suggests. You're supposed to fold in the setting edges as they cook.
Good recipe and instructions, will happily use again.

kooplah's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Followed the recipe but drawing the egg mixture from the sides with a spatula just resulted in scrambled eggs. The edges had already started to set after a few seconds on the lowest heat. Wont be using this recipe again.

alison_k's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Whoops commented on wrong recipe lol

alison_k's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Just made this for dinner - absolutely delicious ..... Made extra for tomoros lunch but doubt it'll make it :) added tsp of smoked paprika for a little kick ! Quick , easy & very tasty mid week meal

sudraja's picture

Thank you very much for this one. Breakfast is the only meal that my wife and me have time to cook. Everything else is cooked by the help (except on weekends). So we are constantly on the look out for such recipes. Was a lil difficult to get all the herbs but the Gruyère made the difference, really. This recipe sent us really really happy to work last Friday.

piheru77's picture
  • 1
  • 2
  • 3
  • 4
  • 5

The real key to the french omelette is to keep it constantly moving in a back and forth motion to make the egg fluffy and light. Great recipe though, first time I made it, it tasted beautiful

lucienne971's picture

I replaced one of the egg with one table spoon of double cream.

tigerfood's picture
  • 1
  • 2
  • 3
  • 4
  • 5

First time did exact to recipe excellent result, Many Thanks

adammackie's picture

Heat some butter in a good pan. Beat the eggs well, and cook them shaking the pan constantly.

It is my honour if this has been of service to you.

theedda's picture
  • 1
  • 2
  • 3
  • 4
  • 5

The Gruyère version is tastier, but this is still a very good recipe. I never realized there was such an art to omelette-making!

baker68's picture

Er, I'm assuming you add the herbs when you beat the eggs in the bowl?

petersen's picture

Masterpiece, simple and so easy to make, love it.
I had to use ½tsp dried tarragon and ½ dried parsley since I did not have any fresh herbs, I can imagine how much better this dish will be with the fresh herbs.

bonenon's picture
  • 1
  • 2
  • 3
  • 4
  • 5

a very simple dish very tastey but try to keep off the cellin not recomended

sydney09's picture

This recipe was cooked as suggested and it turned out really well but one thing I would say is it is not easy to change the heat as I have an Aga to cook with which cannot be regulated easily.With most recipes this is no problem though
Frances

annie0176's picture

THE ultimate French omelette is in Elizabeth David's book 'An Omelette and a Glass of Wine'.

Questions

Tips