French Omelette

I love making a French omelette because it turns a handful of simple ingredients into something incredibly delicate, creamy, and elegant in just minutes.

📝 Ingredients

• 2 large eggs
• 2 teaspoons milk (cream, or water, optional)
• 1/8 teaspoon kosher salt
• 1/8 teaspoon black pepper
• 1 teaspoon unsalted butter
• 1 teaspoon chopped chives (optional)

👨‍🍳 Instructions

1. 1Whisk the Eggs – In a medium bowl, whisk together the eggs, milk (if using), and salt. Whisk using a side-to-side motion until uniform in appearance; do not overmix.
2. 2Heat the Butter – In an 8-inch nonstick skillet, heat the butter over medium-low heat until it begins to bubble and foam but does not brown.
3. 3Form the Curds – Add the eggs and let them sit undisturbed for about 10 seconds, until the edges just begin to set. Using a spatula, gently pull the cooked eggs from the edges toward the center, tilting the pan so the uncooked egg flows underneath. Continue this motion around the pan to form soft curds, cooking for about 2 to 2½ minutes until the eggs are mostly set but still glossy. Turn off the heat once the omelette is nearly cooked through and still pale with no browning.
4. 4Fold and Shape – Use a spatula to fold one side toward the center, then fold the other side over to create a tight, rolled cigar shape.
5. 5To Serve – Invert the omelette onto a plate, seam-side down. Garnish with freshly cracked black pepper and chopped chives.