The perfect French omelette — softly folded eggs flavoured with Parmesan and fresh herbs, cooked quickly until just set and glossy, glazed with butter. Elegant and simple.
- 3 Eggs
- 2 knobs Butter
- 1 tsp Parmesan
- 3 chopped Tarragon Leaves
- 1 tbs chopped Parsley
- 1 tbs chopped Chives
- 4 tbs Gruyère
Tags:
EggVideo
Preparation
- Get everything ready and warm a 20cm non-stick frying pan over medium heat. Crack the eggs into a bowl and beat with a fork so they mix but not as completely as for scrambled eggs. With the heat medium-hot, drop in one knob of butter — it should sizzle but not brown. Season the eggs with the Parmesan and a little salt and pepper, and pour into the pan.
- Let the eggs bubble for a couple of seconds, then gently draw the mixture in from the sides with a fork a few times so it gathers in folds in the centre. Leave briefly, stir again to combine cooked and uncooked egg, and repeat, stirring a bit faster towards the end but stopping while some barely-cooked egg remains. With the pan flat, shake it back and forth to settle the mixture — it should slide easily and look soft and moist on top. A quick burst of heat browns the underside.
- Grip the handle underneath, tilt the pan away from you, and let the omelette fall to the edge. Fold the near side over by a third with your fork and keep it rolling so it tips onto a plate (or simply fold in half). For a neat finish, cover with kitchen paper and plump it up, then rub the other knob of butter over to glaze. Serve immediately.
