How To Make a French Omelette (2024)

FAQs

What makes a French omelette? ›

Rather than being cooked until they're browned, French omelettes are cooked until they're just set, giving them a creamy, custard-like texture completely unlike the American version. They're rolled into a log, and they have a glossy sheen that adds to that whole chic appeal they have going for them.

When you make a French omelette, your eggs will lack that signature golden brown crust American omelets have. Because of the constant stirring, the center will have a lighter, fluffier texture. Meanwhile, American omelets cook longer than their French counterparts (hence, the crust).

American omelets are folded in half, whereas a French omelet is folded in thirds to encase its filling in a neat package. A professional chef folds an omelet and flips it out of the pan in one seamless motion, and you will, too, once you understand the following simple steps.

Do not stop moving the pan or the eggs around once they have hit. This constant movement creates the texture and uniform color that French omelets are known for. If any part of the egg is allowed to cook without moving, you will get an outer, slightly crunchy texture and a darker color.

“One mistake is that people get too much color on the omelet, often because the pan is too hot,” Malivert noted. “A pan that's too hot will also overcook the eggs; the perfect French omelet should have no color and a creamy texture.” Armas also advised against cooking over heat that's too high.

For an omelet that is baveuse, or moist and soft, you should flip it onto the plate while the topside still looks a bit runny.

So, according to how hungry you are, use 2-3 large eggs per person.

French omelettes are known for their challenging simplicity—in fact, they're thought of in certain chef circles as the ultimate test of culinary technique. Our classic French omelette recipe is simple, yes, but the simplicity really is a bit deceptive, so take a deep breath before you begin.

Plain or French Omelet - made with just eggs, salt, and pepper, and is usually folded over itself. Cheese Omelet - made with grated cheese as a filling. Western or Denver Omelet - made with diced ham, onions, peppers, and cheese. Spanish Omelet - made with potatoes, onions, and bell peppers.

Do you add milk to an omelette? Many people add either milk or cream to their omelettes in order to bulk them out and have a more substantial dish without the need to add an extra egg. While this does work, it's crucial not to go overboard or you'll end up with a mixture that's too loose.

What is the hardest omelette to make? ›

Japanese Chef cooking Omurice, the world hardest omelette to prepare.

In Spain, a tortilla Omelet is almost always accompanied with bread and sometimes with fried pimientos de padron (fried Padron peppers), for added spice. On the other hand, French Omelets are very smooth and creamy, with the addition of cheese & mild herbs.

The first theory comes from culinary history. It is said that the French chefs in the 19th century invented this dish. Another theory states that the technique used to make this omelette was brought to France by Napoleon Bonaparte when he returned from Egypt.

The Omelette de la mère Poulard (Omelette of Mother Poulard) is an omelette developed by Anne Boutiaut Poulard, also known as Mother Poulard, in the 19th century in Mont-Saint-Michel, France. It is served at La Mère Poulard, her restaurant there, and at many other restaurants on the small island.