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Chef John's French Omelette

Chef John

"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."
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10 m servings 393 cals
Original recipe yields 1 servings (1 serving)

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  • Prep

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  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Per Serving: 393 calories; 36.2 g fat; 1.1 g carbohydrates; 16.9 g protein; 552 mg cholesterol; 668 mg sodium. Full nutrition

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Read all reviews 17
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Learned new technique, and made as written. Oh yes, will be making this again and again and again...

Thanks, Chef John. My new way of cooking eggs. I love it - very delicious. The shaking of the pan is important... and again, enjoy!

Turned out better then imagined. This and the Dutch Baby are my husbands favs! So creamy and buttery. Yum!

Another great recipe from Chef John! I actually found that medium high heat on my stove was too much heat and the omelette cooked too quickly, next time I will be try cooking on medium heat only...

This rating is for you, as you couldn't have prepared it better; I rate mine about a 3 as I used cast iron pan and it was impossible to reduce / turn off the heat. Although she liked it, my wife...

He's right, it's delicious!! My girlfriend who is not a fan of eggs, really enjoyed this omelette. It came out justtt a little too salty, but that's because I used table salt. Lower it just a ta...

I made this two days in a row: once as a quick dinner for myself, and the next day for my husband’s birthday breakfast. I couldn't resist: I filled it with Chef John’s amazing "Proper Pesto". Wo...

This is the best omelette I have ever made. I'm still working on the rolling technique. Didn't change anything.

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...