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How to Make the 'Perfect' French Omelette

Step 6: Folding and Serving

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To fold the omelette, first flip the part of the omelette nearest to the handle over the filling.
Now, pick the pan up, but not with the normal overhand grip; use an underhand grip so your arm isn't way up in the air when the pan is tilted.
After tilting the pan, flip the omelette a final time and slide it onto the plate. If it sticks to the pan you probably didn't use enough butter or the pan wasn't hot enough at the start.
Now take a little butter and coat the outside of the omelette. It doesn't take much, but IMO this is the most important step; it will increase the flavor 100-fold (ok maybe I exaggerate a little).
Add your favorite sides (such as buttered toast and milk) and serve immediately. This is best if eaten within 1-2 minutes of coming off the stove, if not sooner.

If you like airier eggs, add a bit of water (just a bit) before whisking. If you like creamier eggs, add a bit of milk of, better yet, some cream.

  • This dish may contain undercooked egg, though if properly prepared, should be throughly cooked when it hits the plate. If you have a weakened immune system, such as if you are sick or on chemotherapy or have a immunodeficient disease, I would NOT advise eating this dish.
 
 
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gteeteryesterday
I would consider this a French-style omelette. If you are a purest, real French omelettes (when served in Europe) should ooze when cut into as they are undercooked and also they should NOT have any signs of being golden brown. American omelets have a golden and crispier exterior, whereas French Omelettes are lighter and fluffier. Most French omelettes typically contain herbs, cheese and sometimes tomatoes, rarely does it contain meat. This is still a great instructable though :)
mariostar4 years ago
I made this and it is goood
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