Perfect French omelettes quick and satisfying
Unlike diner-style omelettes bursting with cheese, meat and vegetables, French omelettes are rolled, not folded, over minimal filling. Served for breakfast or as a light lunch or supper with a salad, a golden-hued, Gruyerelaced French omelette is elegant and satisfying.
Because making these omelettes is such a quick process, we recommend having all your ingredients and equipment at the ready. If you don’t have chopsticks or skewers to stir the eggs, use the handle of a wooden spoon.
Perfect French Omelette
Serves: 2 Start to finish: 30 minutes
2 Tbsp unsalted butter, cut into two pieces
1/2 tsp vegetable oil
4 large eggs plus
2 large yolks, chilled
• salt and pepper
2 Tbsp shredded Gruyere cheese
4 tsp minced fresh chives
Adjust oven rack to middle position and heat oven to 200 F. Place two heatproof plates on rack.
Cut 1 Tbsp butter in half and set aside. Cut remaining 1 Tbsp butter into small pieces, transfer to small bowl, and place in freezer while preparing eggs and skillet, at least 10 minutes.
Meanwhile, heat oil in eightinch nonstick skillet over low heat for 10 minutes. Crack two eggs into medium bowl and add one egg yolk. Add 1/8 tsp salt and pinch pepper. Break egg yolks with fork, then use fork to beat eggs at moderate pace, about 80 strokes, until yolks and whites are well combined. Stir in half of frozen butter.
When skillet is fully heated, use paper towels to wipe out oil, leaving thin film on bottom and sides of skillet. Melt 1/2 Tbsp reserved butter in skillet, swirling to coat. Add egg mixture and increase heat to medium-high. Use two chopsticks or wooden skewers to scramble eggs, using quick circular motion to move around skillet, scraping cooked egg from side of skillet as you go, until eggs are almost cooked but still slightly runny, 45 to 90 seconds. Turn off heat (remove skillet from heat if using electric burner) and smooth eggs into even layer using heatresistant rubber spatula. Sprinkle omelette with 1 Tbsp Gruyere and 2 tsp chives. Cover skillet with tight-fitting lid and let sit for one minute for runnier omelette or two minutes for firmer omelette.
Heat skillet over low heat for 20 seconds, uncover, and, using rubber spatula, loosen edges of omelette from skillet. Place folded paper towel on warmed plate and slide omelette out of skillet onto paper towel so that omelette lies flat on plate and hangs about one inch off paper towel. Using paper towel, roll omelette into neat cylinder and set aside.
Return skillet to low heat and heat for two minutes before repeating instructions for second omelette, starting with cracking eggs into medium bowl and adding one egg yolk. Serve.