A classic French omelet is soft, almost custardy, and no browning on the outside. It’s a skill that most trained chefs are required to master. It really just takes patience…and a healthy amount of butter. I like to serve it with a Goat Cheese Caprese Bruschetta and a Barbecue Bloody Mary for the best brunch ever.
I’ve read that part of Princess Diana’s last meal was a French omelet with mushrooms and asparagus. Since learning that piece of info, I’ve become obsessed with teaching myself how to master the technique.
After many failed, albeit delicious, mistakes, it finally dawned on me that it’s ALL about patience. Don’t use high heat. You don’t want to hear any cooking sounds – no sizzle, no hiss of browning butter. Just remember that this recipe is gentle, slow, and quiet and well worth the wait.
TIPS ON MAKING A CLASSIC FRENCH HERBED OMELET
- Use fresh eggs. Keep your older eggs to make hard-boiled eggs. They’ll peel easier. For this dish, treat yourself to the freshest large or extra-large eggs that you can find.
- A non-stick skillet is a must. An 8 or 9-inch is a perfect size. Also, you don’t want to use metal on a non-stick surface. Silicon, plastic, or wood will work best and not scratch the surface of your skillet.
- Take the time to mince your herbs. You don’t want large pieces of herbs ruining the texture of the omelet.
- Don’t skimp on the butter. Use real butter and be generous. It adds flavor, helps the omelet roll down the skillet, and gives your finished omelet a pretty sheen.
- Finally, take your time and keep the cooking temperature low. The French believe that an overcooked egg is bitter. Low and slow is the way to go. And don’t overcook the eggs. You’ll take it off of the heat while the top of the eggs still looks wet. You want this. Trust me.
Here are a few more delicious breakfast/brunch recipes to try:
- Decadent Southern-Style Cheese Grits
- Orsini Eggs (Cloud eggs)
- Fruit And Nut Oatmeal Scones
- Zucchini And Red Pepper Frittata
- Classic Strawberry Jam
- Classic Sausage Gravy
- Strawberry Romanoff
A classic French herbed omelet that is custardy, very tender, and full of finely minced herbs makes a delicious brunch dish or light dinner.
3 large eggs, room temperature
1 tablespoon sour cream
Kosher salt to taste
2 teaspoons very finely minced fresh herbs (parsley, chives, tarragon or whatever you like)
4 tablespoons butter, divided
Whisk vigorously until the eggs and whites are homogenous (there are no discernable whites) and the sour cream is fully incorporated. You want the mixture to be a pale yellow and very smooth.
Next whisk in the minced herbs.
Heat an 8-inch non-stick skillet over medium-low heat. Allow 2 tablespoons of butter to melt and then add the eggs.
Use a silicone or rubber spatula to continuously move the eggs around the skillet. Use your other hand to shake the skillet back and forth and side to side.
Occasionally use the spatula to run around the edges of the skillet and bring the curds to the center of the pan. Keep stirring until you have small and creamy curds (not dry) about 1 ½ minutes.
Remove the pan from the heat and set aside for about a minute to further cook on the bottom.
Meanwhile, melt 2 tablespoons of butter in a small ramekin in the microwave. Keep it close to your skillet.
Now begin to roll the omelet down the skillet. To do this, lift the skillet’s handle and tilt the pan downward.
Use a spatula to run around the edges of the top of the omelet, coaxing it to roll slowly to the bottom of the skillet.
Use a pastry brush to add a bit of melted butter to the top of the roll and carefully roll down a bit more. Continue adding butter and rolling the omelet down about an inch at a time.
Ideally, the omelet should gently fall onto a plate, seam side down. Don’t stress this part. You can always gently reposition it with a couple of spoons if needed.
Garnish with a sprinkle of minced herbs.
- Category: Breakfast
- Method: Saute
- Cuisine: French
Keywords: classic French herbed omelet, breakfast, brunch, light dinner ideas, egg recipes, omelet recipes, French food, classic cooking