A few months ago I was teaching a class on French cuisine. One of the dishes was a chevre fines herb omelet. More specifically, it was called “Perfect Omelet, Chevre Fines Herbs.” Now I have made many omelets in my days but teaching a class how to make an omelet, especially with the word “perfect” in the title, can be intimidating. Rightfully so! So I researched the key to a “perfect” omelet and came across hundreds of tips and You Tube videos showcasing different definitions of “perfect” omelets. At the end of the day, there are a few key “ingredients” that will whip up a perfect omelet like a true Frenchman!
- Eggs: Have your eggs at room temperature!
- Whisk: Whisk those eggs till they are frothy!!! This is the most important step! Whisking adds volume and volume produces fluffy eggs! Yes, it is as simple as that.
- Salt (kosher): Just a pinch as you whisk.
- Butter: Melt the butter in your pan before adding the eggs. Not only does this keep the eggs from sticking, it adds a delicious “rich” flavor profile. Plus, who doesn’t love butter!
- Pan: Make sure you have the right amount of eggs for the pan so that it isn’t too thick or too thin.
- Pan Temp: Medium – low heat, hovering closer to low than medium…no one likes brown crusty eggs! Adjust your heat accordingly and lift the pan for a quick “cool down.”
- Texture: In France, omelets are traditionally a little “runny” in the middle and not cooked all the way through like we are used to here in the States. If you like it a little more “well done” but are worried about too much color as it finishes cooking, start it on the stove and finish in a 350ºF oven until desired doneness. This is also a great way to melt cheese if adding it on top.
- The Fold: Traditionally, omelets are folded twice. The right side in, the left side in slightly overlapping securing any fillings inside, like cheese or veggies. Then again, it’s your omelet so make it as you please!
- Fillings: All fillings should be cooked before added to the omelet. Meats & veggies won’t have enough time to fully cook before the eggs burn, so cook the add-ins in the pan, remove and set to the side and make the omelet in the same pan incorporating all those delicious flavors. Just make sure the pan cools a bit before adding the butter (if more is needed) and eggs.
- Eating: As soon as it hits the plate!!! Bon Appetit
Now that you know the secret to making perfect omelets, I encourage you to get “crack’n” and make one! Pun intended!!!
Cheers to starting a new tradition around The Table Together!
Founder and true believer in the power of bringing people around The Table Together!