French Omelette

Voorbereiding

A true French omelette is a culinary work of art—creamy and custard-like on the inside, with a smooth, unbrowned exterior. To achieve this result, every step is crucial. You must use a quality nonstick skillet and plenty of butter to prevent sticking.

*This recipe originally ran stateside on HexClad.com.

1. In a medium bowl, beat eggs and ¼ teaspoon salt with a fork until well beaten and no streaks remain, about 40 seconds.

2. Melt butter in a HexClad 8"/20 cm Hybrid Fry Pan over medium heat, swirling to coat bottom of pan. 

3. When butter is melted and bubbling, pour egg mixture into pan. Stir constantly and vigorously in small circular motions with a silicone spatula, scraping the sides of the pan occasionally, until small curds form—similar to soft scrambled eggs—about 1 minute. Chef Tip: While stirring, gently shake the pan back and forth to help keep the eggs in motion.

4. When the eggs are about three-quarters cooked but still slightly wet, remove the pan from heat. Scrape down the sides of pan and smooth the eggs into an even layer.

5. Cover the pan and let the omelette set on the bottom while it rests in the residual heat for 1 minute; the top should still look softly scrambled. Return the covered pan to medium-low heat for 20 seconds.

6. Remove from heat and uncover. Loosen edges of omelette. Starting at the end closest to the handle, use the spatula to roll the top third of the omelette over the center. Then roll again over itself to close the omelette. Slide omelette off side of pan onto a plate.

7. Rub butter on top of the omelet to make it shiny, if desired. Sprinkle with chives and serve.