How to Make the 'Perfect' French Omelette




While not done in the 'classic' style, this method uses hardware that most people already have in the kitchen. IMHO, it's the 'perfect' omelette.

Just remember, this takes lotsa practice so if you don't get it the first try, don't be discouraged, neither did I. While learning this dish, I ended up eating a lot of scrambled eggs cause I mixed the eggs too much (didn't come back together) or not enough (bottom would overcook while top was still runny) at step 4

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Step 1: Prep Work

First and foremost, WASH YOUR HANDS!! Also, you may want to wash the outside of the eggs before you crack them. Why? Well, salmonella doesn't lie inside the eggs, it's on the outside of the shell and will contaminate the inside once the egg is cracked. While factory processed eggs are probably safe, can't hurt to be sure. Also, you should always wash farm eggs before using.

All you need to make a 'perfect' omelette is a pan (doesn't have to be non-stick, in fact there are specialized omelette pans out there that aren't non-stick), a bowl and fork (or whisk) and of course, a plate. Ingredients wise, you'll need three (3) eggs, butter (real butter, not that margarine crap), spices (I use oregano and pepper) and your stuffing, if desired.

Step 2: Fillings (optional)

One of the most important steps is to prepare any stuffing you plan to use BEFORE cooking the eggs.

You can put anything in your eggs you like or you can put absolutely nothing in you eggs at all.

One of my favorite fillings (and the one shown in this instructable) is chopped olives and diced onions that have been sweat but there are many other things you can put in your omelette, such as:
  • ham
  • peppers
  • onions
  • cheese
  • capers
  • tomatoes
  • oysters
  • veggies
  • etc. etc.

Step 3: Preparing the Pan

To prepare the pan, place it over medium heat until the pan is hot enough that drops of water will dance around the pan for ~5 secs, but not so hot that it disappears almost instantly. Once the pan is heated, place a pad of butter in the pan and spread it around to coat the pan. You'll know if the temperature is right if the butter browns a little and smells nutty; if it starts to burn it's to hot, just remove from the heat for a couple secs then put back on the heat and hastily move on to step 4!

  • If the pan was WAY to hot, there is no saving the butter, just wipe the pan clean and start over. You don't need to let the pan cool, just remove it from the heat, let it cool for about 30 secs, and quickly wipe it clean with paper towels. Just be careful and don't burn yourself.
  • The "classic" french omelette uses quite a bit of butter (more even than I used in the pics) but if your watching calories, you can use less. Just be sure to completely coat the pan.

Step 4: Cooking - Part I

That's right, there is multiple parts to the cooking process!

Obviously, the first part is to pour the eggs (well beaten) into the pan but about 10 secs after pouring, you should mix the eggs in the pan as though you were scrambling them. Make sure you stop mixing them while they are still runny enough to reform into a single mass, we are making an omelette here, not scrambled eggs!

  • For the curious, this step helps to make the omelette fluffy and helps to cook the egg more uniformly

Step 5: Cooking - Part II

After the eggs reform into a omelette shape, allow it to cook until none of the egg is runny but not until it is completely cooked! It should still look wet. If you let it completely cook all the way through, the residual heat will overcook the eggs, giving you a rubbery omelette (eggs should never be rubbery despite how you've had them in the past!). Don't worry the residual heat will finish the cooking process.

When there is just a little runny egg left, add your filling (perpendicular to the handle please!) and by the time you've done that, the runny part should be set. Now your ready to fold and serve!

Step 6: Folding and Serving

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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    15 Discussions


    5 years ago on Step 6

    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 :)


    7 years ago on Introduction

    Just my two cents but omelette are not prepared with onions or olives other here.. it might be a Spanish form or a South Eastern France form.
    (Olives do not grow in most parts of France).
    Thanks for sharing your recipe anyway,
    Mickaël from France


    haha, someone's been watching too much Dexter's Laboratory...wait, what does that say about me >_< While the omelette I made in the instructable isn't a "omelette au fromage" or "omelette with cheese", it is quite delicious with a nice soft cheese...almost any cheese for that matter, which would make it an omelette au fromage.


    lol. i havnt seen dexters lab for years :-( . but it does look good! Omelette de fromage = omelette of cheese :-)


    Which would mean an omelette made out of cheese (and not eggs). That would not make any sense now, would it? ;-)


    Reply 12 years ago on Introduction

    Because it is, in fact, a French omelette as opposed to, for example, a Spanish omelette, which is usually served with some type of tomato sauce, or in the case of the frittata (another Spanish omelette) finished under the broiler. An American omelette on the other hand usually has many different ingredients (eg the western/Denver omelette) and is often rubbery from being overcooked (unfortunately most Americans don't realize this...their loss).

    The French omelette is a quickly cooked omelette that is always cooked in butter (we Americans sometimes like to use bacon fat or margarine *shudders*). It also contains no/few ingredients. While the French omelette is a basic omelette (which makes sense seeing as the word omelette is also French in origins) it does take practice to perfect.

    Also, I believe Andrew was making a reference to a specific episode of Dexter's Laboratory where Dexter does say "omelette de fromage" (in fact, thats all he can say) not "omelette au fromage" but you are absolutely correct in that the proper French is omelette au fromage.

    Thanks so much, i tried making one of these on my own a while back and after looking at your recipie it cleared everything up for mine, i filled mine with potatoes, green peppers, onions, parsley, and cheese. Something of a 'Farmers' omlet. awesome instructable

    you can totally put the scrambled eggs and mixings into a bag and boil it for a few minutes as well. I've seen it done, and the eggs come out fluffy. Great instructional.


    11 years ago on Introduction

    how big is that pan, just out of curiousity? i tried one of these the other day with 3 eggs, but it broke instead of folding. i'm thinking that maybe i should use only 2 eggs as i think i have a smaller pan.

    1 reply

    Reply 11 years ago on Introduction

    It's a 10" pan, try to fold it before it looks 100% done (still a bit runny) and let it cook a bit longer like that if you wish. Remember, this omelette should never be flipped, only folded. Don't have the heat to high or it'll dry out, a drop of water should sizzle not dance. Be sure to use enough butter. And don't think about it too much :-P Good luck!


    11 years ago on Introduction

    looks yummy!now i dont need to wonder how those hotels made their omelette so delicious