A classic French omelette is definitely the hardest egg dish to master. With a custardy and soft interior, this dish tests the control of heat and texture, making it one of the most complex yet humble dishes to perfect.
Let me start off by saying that this is probably one of the least healthy ways to have eggs. Eggs already bring cholesterol and fat, but a classic French omelette uses loads of butter, and I'm not exaggerating.
Making a French omelette consists of two steps: scrambling and folding. Scrambling consists of cooking the egg. When scrambling the eggs for a French omelette, it is important to keep the eggs moving at all times, this will result in the smallest possible curd to form, yielding in a softer texture.
Folding is easier when using a rubber spatula and a non-stick pan. It is important the the non-stick is either new or scratch-free, because this will mitigate the chances of you breaking the omelette when folding.
3 large or extra-large eggs
Pinch of salt
1 1/2 tbsp unsalted butter (sorry for the exact measure, but you need it)
1 rubber or wooden spatula
1 8-inch nonstick skillet
Dash of milk (optional)
Start by cracking your eggs into a bowl. Add salt and optionally milk. Whisk eggs until homogeneous.
Heat a nonstick skillet over medium-low heat. Add the butter, and once it begins to foam, add the eggs.
Using a spatula, vigorously stir the eggs. This will ensure in a very small curd formation.
Once the eggs have reached a stage where they are wet, but not runny, flatten out the eggs. Turn down the heat to low.
Let the eggs cook in this position for 30 seconds, then turn the heat off. The scrambling stage is complete.
Using your spatula, gently fold the omelette one-third of the way onto itself. Do so on the other side until a seam forms.
Flip the omelette onto a plate, and optionally brush with more butter for a glossier finish.