Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A white plate with a perfectly rolled, soft, and custardy Classic French Herbed Omelet.

CLASSIC FRENCH HERBED OMELET


Description

A classic French herbed omelet that is custardy, very tender, and full of finely minced herbs makes a delicious brunch dish or light dinner.


Ingredients

Scale

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


Instructions

In a medium bowl, crack the eggs and use a whisk to break the yolks of the eggs. Add the sour cream and then season the eggs with a pinch of salt and pepper.

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.

  • Prep Time: 15 minutes
  • Cook Time: 8 minutes
  • Category: Breakfast
  • Method: Saute
  • Cuisine: French

Keywords: classic French herbed omelet, breakfast, brunch, light dinner ideas, egg recipes, omelet recipes, French food, classic cooking

Join My Community By The Beach!

Sign up to receive free recipes