Unlike a classic omelette, which is cooked through with a golden brown outer and served folded, the French omelette has no colour and an underdone centre that oozes out upon cutting the rolled omelette open. Fillings usually include fresh herbs or cheese and are added to the omelette before being rolled up.
A perfect omelette isn’t a rush job; patience rewards the cook! For the perfect 3 egg French omelette you will need an 8-inch (20cm at its widest point) non-stick omelette pan in perfect condition.
|Prep Time:||10 Mins|
|Cook Time:||5 Mins|
|Total Time:||15 Mins|
- 3 Large Free Range Eggs
- 1 Knob Of Unsalted Butter
- 20g Grated Parmesan
- 1 Tbsp Of Freshly Chopped Herbs, (Chives Chervil, Parsley, Tarragon)
- Salt & Pepper
- 3-5g Sliced Fresh Black Truffle (or Fresh White Truffle)
In a medium bowl, beat the eggs with a whisk until all of the whites are thoroughly mixed in and season with salt and pepper.
In a perfectly unscratched 8-inch non-stick skillet, melt the butter, swirling over medium-low heat, until fully melted and foamy but not browned.
Add the eggs and stir rapidly with a heat proof spatula, while shaking the pan to agitate the eggs. Make sure to move the spatula around the pan to break up curds and scrape them from the bottom of the skillet as they form. Stop stirring as soon as eggs are very softly scrambled and creamy, but still loose enough to come together into a single mass.
Using the spatula, gently spread the eggs in an even layer around the skillet and scrape down any wispy bits around the edges. The top surface should be loose and creamy, but not runny.
Add the grated parmesan, sliced fresh truffles and fresh herbs and remove from the heat.
Tilt the skillet up by its handle, using a fork, gently fold the omelette up into three. Hold skillet right over a plate and turn omelette out onto it. It should be almond- or cigar-shaped, with the seam on the bottom.
Pictured: We sliced the truffles over the omelette for effect, but as written in the recipe, it is far better to slice or grate the truffles onto the omelette before you fold it. This allows the heat to warm up the truffles and really bring out a their amazing flavour.