A true French omelette, or omelet as we Americans call it, is just eggs and butter, no filling. The egg is folded for a soft, tender texture. It's 10% ingredients and 90% technique, so it does take a bit of practice to perfect.

Recipe Summary

prep:
2 mins
cook:
5 mins
additional:
3 mins
total:
10 mins
Servings:
1
Yield:
1 serving
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Ingredients

1
Original recipe yields 1 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk eggs, salt, and water together in a mixing bowl. Whisk until mixture is very liquid and whites are completely blended in, 1 or 2 minutes.

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  • Heat 1 1/2 tablespoons butter in a 9- or 10-inch non-stick skillet over medium-high heat. As soon as butter melts and before it starts to sizzle, pour in the whisked eggs. Stir in a circular pattern with a heat-proof spatula, lifting and "scrambling" eggs, shaking pan to keep leveling out the mixture, and scraping down the sides. Continue stirring until shaking the pan no longer levels the eggs.

  • Reduce heat to low. Using the spatula, smooth the surface of the eggs to move runny eggs to less runny spots, working toward an even thickness. As soon as surface is wet but not runny, remove from heat.

  • Starting at the handle side of the pan, use the spatula to begin rolling the omelette into a cylinder shape, about 3 rolls until omelette is about 2 inches from opposite side of pan. Use spatula to fold the last flap of egg over the top of the cylinder leaving the seam side up. Add cubes of the remaining 1/2 tablespoon butter to pan. Gently push the butter as it melts under the omelette.

  • Slide omelette to edge of pan. Flip onto a plate with the seam side down. Even out the shape, if necessary. You can tuck in the ends, if you like. Brush surface with a bit more butter. Dust with cayenne pepper.

Chef's Note:

Feel free to stuff this with your favorite fillings before folding up, but if you've never had an authentic French omelette before, I highly recommend making one without filling first. You'll be amazed at just how delicious these few ingredients can be when elevated using this method.

Nutrition Facts

393 calories; protein 16.9g; carbohydrates 1.1g; fat 36.2g; cholesterol 552.1mg; sodium 668mg. Full Nutrition
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Reviews (55)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/26/2017
Learned new technique, and made as written. Oh yes, will be making this again and again and again... Read More
(7)

Most helpful critical review

Rating: 3 stars
02/22/2020
Like the recipe but the instructions for medium high heat instantly burned the butter and the eggs. I dialed it down to low (2-3 on a scale of up to 9) and while it took longer got much better results. I can see how technique is important and I will continue to fine tune mine. I must add not to add any salt if you are using salted butter; even a pinch with salted butter turned out almost too salty for us. Thank you for the video demonstration, it was very helpful. Read More
78 Ratings
  • 5 star values: 70
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/26/2017
Learned new technique, and made as written. Oh yes, will be making this again and again and again... Read More
(7)
Rating: 5 stars
07/05/2018
I watched the video before making this omelette, which I’d really suggest! It makes everything very clear since this is very much a technique based recipe. My omelette came out really nicely on my first try! Easy and delicious, and pretty impressive looking when you cut into it. I feel like this will take me a few tries to perfect but it’s a great technique to know, and this recipe explains it clearly. Read More
(5)
Rating: 5 stars
08/24/2019
Did as Chef suggested except on my outdoor stove, first time made plain and came out perfect, and delicious. Chef, your right- it’s all about the Read More
(3)
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Rating: 5 stars
03/09/2018
Diet time trying this recipe and it is very tasty. I used garlic salt instead of regular salt and white pepper at the end. I think I stirred, litter and rolled correctly but I did have problems rolling it into a cylinder at the end and it ended up cracking on the second roll lol. It didn’t hurt the taste any and since it was for me I didn’t care. I’ll def keep making omelets this way because I didn’t burn one side of it. Lol. I also added cracked black pepper cheese to the inside and paprika ontop when it was done because i didn’t have cayenne pepper. Thank you for the technique and recipe. Read More
(3)
Rating: 5 stars
03/11/2018
Excellent!! Made as recipe calls. Read More
(2)
Rating: 5 stars
11/08/2019
As far as making omelette a go this was pretty simple and easy to manage. One thing I will say is if you don’t have a gas stove top have one burner set to medium high and turn another on low when you pour the eggs into the buttered pan that way you don’t over cook but you’re also not waiting for another burner to heat up. I filled my omelette with barbecued sausage and smoked paprika on top. Delicious! Read More
(2)
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Rating: 4 stars
05/24/2017
This was easy and fun to make; however my omelette didn't look as pretty as the one shown (not sure if my pan was too large or the eggs too small - used a 9 inch sauce pan and Grade A Eggland's Best large eggs) but was still delicious! Read More
(2)
Rating: 5 stars
05/03/2017
I just finished my plate of wonderful egginess. Yes there is lot of butter in this dish. Yes you need it. No do not cut back on it to make it "healthier." If you want healthy eat a head of lettuce. This is a completely decadent meal that you'd make to treat yourself or your family once in awhile not to be eaten every morning. Watch the video follow Chef John's technique and you can't go wrong. It was my first time making this just now and it turned out looking exactly like the one in the video. It was beautiful fluffy custardy and delicious. Read More
(1)
Rating: 5 stars
06/03/2017
This is the best omelette I have ever made. I'm still working on the rolling technique. Didn't change anything. Read More
(1)
Rating: 3 stars
02/22/2020
Like the recipe but the instructions for medium high heat instantly burned the butter and the eggs. I dialed it down to low (2-3 on a scale of up to 9) and while it took longer got much better results. I can see how technique is important and I will continue to fine tune mine. I must add not to add any salt if you are using salted butter; even a pinch with salted butter turned out almost too salty for us. Thank you for the video demonstration, it was very helpful. Read More
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