The French omelette is a classic French dish, renowned for its delicate and soft texture. Unlike traditional scrambled eggs or other types of omelettes, the French omelette emphasizes keeping the interior moist while achieving a smooth surface, shaped like a football. This dish not only showcases the chef’s skill but also serves as the perfect choice for breakfast or a light meal.
Characteristics and Techniques of the French Omelette
A French omelette typically requires just a few simple ingredients: eggs, butter, and perhaps a touch of herbs or cream. The key technique lies in mastering the heat and the constant stirring of the egg mixture. Unlike traditional fried eggs, a French omelette requires continuous stirring to evenly heat the eggs, keeping the interior smooth and soft. Halfway through cooking, the chef rolls the omelette to create its signature football shape.
Why Do Some Omelettes Have Visible Egg White Streaks?
Visible egg white streaks on the surface of an omelette usually occur due to uneven mixing or cooking the eggs without straining them first. If the egg whites and yolks are not thoroughly blended, clumps of egg whites will cook separately, forming streaks. To avoid this, you can strain the beaten eggs to remove any clumps, ensuring a smoother and more uniform egg mixture, resulting in a flawless, streak-free omelette surface.
Texture and Flavour
A perfect French omelette should have a smooth appearance and a melt-in-the-mouth texture. Its interior remains slightly moist without fully setting, achieving a tender, silky consistency. Classic French omelettes sometimes include herbs like parsley or chives, and may even have a small amount of cream added to enhance the richness and flavour.
BigBoy’s French Omelette
BigBoy’s French omelette is based on a recipe from a Michelin-starred chef. Since a chef friend of mine, who worked at a Michelin restaurant for three years, shared the recipe and techniques for making a French omelette with me, I’m excited to share this Michelin-level French omelette recipe with you today.
To learn how BigBoy’s French omelette is made, watch the video below or scroll down for the written recipe :)
↓↓↓↓↓↓↓↓↓↓↓↓↓↓ Watch the tutorial video ↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓
Ingredients (each serve)
Egg | 3 each |
|---|---|
Heavy Cream | 20g |
Parsley | few sprigs |
Chive | few sprigs |
Salt & Pepper | 1 pinch |
Olive | 1 tbsp |
Butter | 10g |
Steps
1.
Break three eggs into a bowl, season with salt and pepper, add fresh cream, and whisk with a fork to fully combine the egg whites and yolks, pass through a sieve, this will prevent any streaks of egg white in the finished omelette.
2.
Finely chop the herbs and mix them into the egg mixture.
3.
Heat a frying pan over medium heat, add butter, and swirl the pan to evenly coat the bottom and sides. Once the butter is foaming and hot, pour in the egg mixture.
4.
Shake the pan quickly and stir with a silicone spatula, pushing the set egg from the edges toward the center.
5.
When the bottom of the egg is slightly firm but the center remains soft, leave it on the heat for a few more seconds.
6.
Remove the pan from the heat and gently lift the edges of the omelette with the silicone spatula, folding one-third of it away from the handle.
7.
Fold the other end of the omelette towards the center, shaping the ends into an oval form.
8.
Tap the pan lightly to slide the omelette to the edge of the pan, continue cooking on the heat for a few seconds, and then transfer to a plate.
9.
Once plated, use a paper towel to shape the omelette into a perfect oval, and brush the surface with butter to finish.
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