🍲 French Omelette

Name: French Omelette
Total time: 10 min
Ingredients: 4 eggs; Salt; Pepper; Oil and butter

French · 4 ingredients · 7 steps

A French omelette is a dish consisting of fried beaten eggs, often with an added filling. The center of the omelette should be just barely cooked, and a little runny. The outside should be cooked, but not browned (or only slightly browned). The center will continue to cook after the omelette is removed from the pan, so be sure to eat it right away.

10 minutesserves 13

Cook for servings as written The source's own quantities, rounded to the nearest mark on a cup or a spoon. A line carrying a second number of its own — a weight in another unit, a count of pieces — is left as written.

Ingredients

4 eggs
Salt
Pepper
Oil and butter

Method

Loosely beat the eggs. Season the mixture with some salt and pepper.
Heat a frying pan. Add oil and a small amount of butter when the pan starts to get hot. Enough to coat the pan entirely, but no more. Remove any excess oil.
Let the pan get as hot as you can, without burning the butter, and keep the flame high.
Pour the egg mixture into the pan and quickly tilt the pan to let it spread around the bottom.
With a spoon or spatula, pull the solidified edges towards the center and tilt the pan to let the egg mixture fill the gap again. Keep repeating this (quickly) until there's not enough liquid egg left to fill the gap. The top of the omelette should still be liquid.
Turn the heat down a little lower to fold the egg. Use a spatula to pry the edges loose from the pan. When the omelette is completely loose from the pan. Fold one part over the other. You can fold half of the omelette over the other half, or fold one third of the omelette inwards and then fold the remaining flap over that, to create a thicker, less wide omelette.
Slide the omelette onto the plate.

Where this came from. Adapted from French Omelette in the Wikibooks Cookbook, written by its contributors and published under CC BY-SA 4.0. This page changes the layout and nothing else: the ingredients, the quantities and the steps are the source's. If you improve on it, the Cookbook welcomes edits.

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