Description
This Ultimate French Omelette recipe teaches you how to make a classic, soft, and silky French-style omelette filled with fresh herbs and melted Gruyère cheese. Using simple ingredients like organic eggs, butter, parmesan, and fresh tarragon, this method creates a tender and fluffy omelette with a delicate buttery glaze, perfect for a refined breakfast or light meal.
Ingredients
Scale
Egg Mixture
- 3 eggs, as fresh as possible, preferably organic and free-range, room temperature
- 1 tsp finely, freshly grated parmesan (or vegetarian alternative)
- A pinch of salt and pepper, to taste
Herbs and Cheese
- 2–3 chopped tarragon leaves
- 1 tbsp snipped chives
- 1 tbsp chopped chervil or parsley
- 3 rounded tbsp finely grated Gruyère cheese
Cooking
- 2 knobs unsalted butter (approximately 2 tablespoons total)
Instructions
- Preparation: Gather all ingredients and warm a 20cm non-stick frying pan over medium heat. Crack the eggs into a bowl and beat them lightly with a fork to break yolks and combine whites and yolks without fully homogenizing.
- Cooking the eggs: Place one knob of butter in the heated pan. When it bubbles and sizzles gently without browning, season the eggs with parmesan, salt, and pepper, and pour into the pan.
- Forming folds: Let the eggs sit for a couple of seconds to bubble slightly. Using a wooden fork or spatula, gently draw the mixture from the edges toward the center a few times to create folds. Let it cook briefly, then stir again lightly to mix some cooked and uncooked parts.
- Cooking to soft-set: Repeat the stirring and resting a few times, increasing the speed to stop cooking with some uncooked egg remaining. Shake the pan back and forth to let the mixture settle and slide easily. The surface should look soft, moist, with a lightly browned underside.
- Folding and plating: Hold the pan handle and tilt it away from you so the omelette slides to the edge. Fold the side nearest you over by a third using your fork, rolling it onto the plate. Alternatively, fold it in half for ease.
- Finishing touches: Cover the omelette loosely with kitchen paper and gently plump it up with your fingers for an elegant shape. Rub the second knob of butter over the surface to glaze, then serve immediately while warm and tender.
Notes
- Use fresh, high-quality eggs for the best texture and flavor.
- Do not over-beat the eggs; texture should be slightly uneven for a silkier omelette.
- Keep the heat medium to medium-high to avoid browning the butter or overcooking the eggs.
- Using a non-stick pan and wooden utensils helps prevent sticking and allows gentle folding.
- Fresh herbs add a delicate flavor, but you can adjust or omit according to preference.
- Serve immediately for the best creamy texture, as the omelette will continue to cook from residual heat.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: French
Keywords: French omelette, classic omelette recipe, soft eggs, Gruyère omelette, herb omelette, breakfast, brunch, French cuisine
