Classic French Omelette with Herbs
Directions
- 1Beat the eggs with salt, pepper and herbs in a bowl with a fork until well-combined.
- 2Beat the eggs with salt, pepper and herbs in a bowl with a fork until well-combined.
- 3Beat the eggs with salt, pepper and herbs in a bowl with a fork until well-combined.
- 4Melt the butter over high heat in an 8-inch nonstick skillet. Swirl the butter in the pan and when it is foaming, add the eggs.
- 5Melt the butter over high heat in an 8-inch nonstick skillet. Swirl the butter in the pan and when it is foaming, add the eggs.
- 6Melt the butter over high heat in an 8-inch nonstick skillet. Swirl the butter in the pan and when it is foaming, add the eggs.
- 7Holding the fork flat, stir the eggs as fast as you can while shaking the pan with your other hand.
- 8Holding the fork flat, stir the eggs as fast as you can while shaking the pan with your other hand.
- 9Holding the fork flat, stir the eggs as fast as you can while shaking the pan with your other hand.
- 10Continue without stopping to shake and stir at the same time so the eggs coagulate uniformly.
- 11Continue without stopping to shake and stir at the same time so the eggs coagulate uniformly.
- 12Continue without stopping to shake and stir at the same time so the eggs coagulate uniformly.
- 13Incline your pan forward so most of the eggs gather toward the far end of the pan as they set. Now stop stirring while the eggs are still moist in the center.
- 14Incline your pan forward so most of the eggs gather toward the far end of the pan as they set. Now stop stirring while the eggs are still moist in the center.
- 15Incline your pan forward so most of the eggs gather toward the far end of the pan as they set. Now stop stirring while the eggs are still moist in the center.
- 16Using your fork, bring the thin lip of the omelet over toward the center of the omelet.
- 17Using your fork, bring the thin lip of the omelet over toward the center of the omelet.
- 18Using your fork, bring the thin lip of the omelet over toward the center of the omelet.
- 19Fold the far lip back toward the center of the omelet, meeting the other lip.
- 20Fold the far lip back toward the center of the omelet, meeting the other lip.
- 21Fold the far lip back toward the center of the omelet, meeting the other lip.
- 22Press with the flat of the fork to make sure the omelet comes to a point at each end.
- 23Press with the flat of the fork to make sure the omelet comes to a point at each end.
- 24Press with the flat of the fork to make sure the omelet comes to a point at each end.
- 25While holding the serving plate in your left hand, first bang the far end of the pan gently so the omelet pulls together against the edge of the pan. Then invert the omelet onto the plate and serve immediately.
- 26While holding the serving plate in your left hand, first bang the far end of the pan gently so the omelet pulls together against the edge of the pan. Then invert the omelet onto the plate and serve immediately.
- 27While holding the serving plate in your left hand, first bang the far end of the pan gently so the omelet pulls together against the edge of the pan. Then invert the omelet onto the plate and serve immediately.
Ingredients
- 3 large eggs
- 3 large eggs
- 3 large eggs
- 2 tablespoons butter
- 2 tablespoons butter
- 2 tablespoons butter
- 2 tablespoons fines herbes mixture (parsley, chervil, tarragon and chives)
- 2 tablespoons fines herbes mixture (parsley, chervil, tarragon and chives)
- 2 tablespoons fines herbes mixture (parsley, chervil, tarragon and chives)
- 1 dash salt
- 1 dash salt
- 1 dash salt
- 1 dash freshly ground black pepper
- 1 dash freshly ground black pepper
- 1 dash freshly ground black pepper
Equipment
8-inch nonstick skilletforkbowlknifeplate