French omelette, pale yellow, rolled, soft and creamy inside.
Ingredients
Scale
Measurement units
- 3 whole eggs
- 1 ½ tbsp butter
- ⅛ tsp salt
Ingredients
Scale
Measurement units
- 3 whole eggs
- 1 ½ tbsp butter
- ⅛ tsp salt
Instructions
Beat the eggs
Crack 3 eggs into a bowl. Add a pinch of salt. Beat with a fork until uniform.
Ingredients
- eggs (3 large)
- salt (¼ tsp)
Prep the pan
Heat an 8-inch nonstick skillet over medium-high heat (400-450°F surface). Add 1 tbsp butter and swirl until foaming.
Ingredients
- butter (1 tbsp)
Cook the eggs
Pour in eggs. Let sit 10 seconds. Stir with a fork while shaking the pan. When eggs are mostly set but still wet on top (30-45 seconds), stop stirring.
Fold and serve
Tilt pan, fold one third of omelette over the center, slide onto plate folding again so seam is underneath. Should be pale yellow with no browning.
Before you cook
Ratings
Loading ratings…
Your rating
Have you cooked this?
Comments
Loading comments…
Ready to cook? Or want to explore more recipes?
More to explore
