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French Omelette
The rolled French omelette — pale gold outside, baveuse within, packed with the four fines herbes; the two-minute dish that exposes every chef
- Prep
- 10 min
- Cook
- 6 min
- Serves
- 2
Ingredients
- Eggs, very fresh — 6 (about 330 g)
- Unsalted butter — 40 g
- Chives, sliced — 8 g
- Chervil, chopped — 6 g
- Flat-leaf parsley, chopped — 6 g
- Tarragon, chopped — 4 g
- Crème fraîche (optional, for the centre) — 20 g
- Fine salt — 4 g
- White pepper — 0.5 g
Method
- Beat 3 eggs per omelette with half the herbs, salt and pepper — 20 strokes, just homogeneous, never frothy.
- Heat a 20 cm non-stick pan over medium-high; add 20 g butter; when foaming subsides but before browning, pour in the eggs.
- Stir briskly with a fork (tines up) while shaking the pan, 30–45 sec, until softly scrambled but still glossy-wet.
- Stop stirring; let the base set 10 sec. Spoon a line of crème fraîche down the centre if using.
- Tilt the pan; fold the near edge over with the fork, then roll the omelette toward the far edge.
- Turn out seam-down onto a warm plate; it should be cigar-shaped, unblemished, and baveuse when cut.
- Repeat; brush with a butter-glossed knife and scatter remaining herbs.