The French omelette is a timeless culinary classic, embodying simplicity and elegance in every bite. Perfectly soft and creamy on the inside with a delicate, slightly golden exterior, it’s a dish that highlights the beauty of minimalism in cooking. Maybe a year or so ago, a version of the French omelette from the TV show “The Bear” went viral and I was inspired to do a similar take on it, but with my own twist. They use potato chips on the TV show, but I don’t usually have those on-hand, so I made due with fried onions instead and it is pretty damn tasty! Here’s a step-by-step guide of how I make my French omelettes.
Ingredients
- 3 large eggs
- 1 tablespoon unsalted butter
- Boursin cheese cubes
- Ground black pepper, to taste
- Fresh chives, chopped finely
- Fried onions
Instructions
1. Prepare Your Ingredients
Start by cracking the eggs into a bowl. Use a fork or whisk to beat the eggs pretty vigorously until the whites and yolks are combined and fairly smooth. Season with a pinch pepper (you’ll get plenty of saltiness from the Boursin cheese, so you can skip on adding any salt).
2. Heat the Pan
Choose a non-stick skillet, ideally 8 to 10 inches in diameter. Place it over low heat and add the butter. Allow the butter to melt slowly, ensuring it doesn’t brown. Swirl the pan to coat the bottom evenly with the melted butter.
3. Cook the Eggs
Pour the beaten eggs into the center of the pan. As soon as the eggs hit the pan, use a rubber spatula to stir them continuously, making small circles around the pan. This technique will help achieve a creamy texture. As the eggs start to set and form curds, spread them out evenly over the surface of the pan and put a lid on the pan. Remove your pan from the heat at this point, as well.
4. Shape the Omelette
Once the eggs are mostly set but still slightly runny on top, add 5 cubes of Boursin cheese near the handle of your pan, about 1/3 of the way in. [Note: I found the cubes are a lot easier to use than the hunk of Boursin by itself, but if you don’t have cubes, just put the Boursin in a ziploc bag with some water and microwave it for a bit to soften it. Cut the tip off a corner of the bag and pipe a line of cheese into your omelette.] Then, use the spatula to gently lift one edge of the omelette and fold it towards the center. Add a little more butter to the pan to help get it up from the pan. Continue rolling it until you reach the opposite side of your pan.
5. Dress and Serve
Tilt the pan and carefully slide the omelette onto a plate, seam side down. For a classic French presentation, the omelette should have a smooth, pale yellow exterior with no browning. Take another glob of butter and rub it on the top of your omelette to give it that glistening effect. Finally, garnish with chopped chives and fried onion bits, then serve immediately.
Tips for Success
- Use Fresh Eggs: The fresher the eggs, the better the taste and texture of your omelette.
- Control the Heat: Cooking over ow heat ensures the eggs cook gently, preventing browning and maintaining a creamy interior.
- Continuous Stirring: Stirring the eggs as soon as they hit the pan creates small curds, resulting in a tender and fluffy omelette.
- Perfect Folding: Practice makes perfect. Don’t worry if your first few attempts aren’t picture-perfect. The key is to fold the omelette gently without tearing it.
While the classic French omelette is minimalist, you can experiment with fillings such as cheese, sautéed mushrooms, spinach, or ham. Add these ingredients just before folding the omelette to keep the inside creamy. With a few fresh ingredients and the right technique, you can create a delicious, elegant meal in minutes. Whether enjoyed for breakfast, brunch, or a light dinner, the French omelette is sure to impress. Happy cooking!
