Here’s the good news: You can absolutely make this sumptuous, custardy French omelet at home. Even better news: Though it may take a few tries to get it perfect, even your “failures” will be delicious. We put Petit Troischef Ludo Lefebvre’s fine-tuned techniques to work to plate up the perfect, bright-yellow, butter-doused omelet. We bet you’ll be reaching for the nearest carton of eggs after this.
1. Use the Freshest Eggs You Can Find
If you’re buying eggs from the farmers’ market, ask your farmer for large ones—they can tend to be on the smaller side.
If you’re buying eggs from the farmers’ market, ask your farmer for large ones—they can tend to be on the smaller side.
2. Smooth ‘Em Out
For an evenly cooked omelet, you need smooth eggs. So take a whisk to ’em and incorporate your whites and yolks until you’re left with an even mixture with no white strands or pieces of yolk floating around. (You’re not trying to whip the eggs, you’re just trying to incorporate all the disparate bits.) If you’re not sure if your eggs are fully mixed, lift your whisk up in the air. If the eggs fall back into the bowl in a smooth, uniform stream, they’re ready.
For an evenly cooked omelet, you need smooth eggs. So take a whisk to ’em and incorporate your whites and yolks until you’re left with an even mixture with no white strands or pieces of yolk floating around. (You’re not trying to whip the eggs, you’re just trying to incorporate all the disparate bits.) If you’re not sure if your eggs are fully mixed, lift your whisk up in the air. If the eggs fall back into the bowl in a smooth, uniform stream, they’re ready.
3. Use a Nonstick Pan
Nothing is more important to achieving the perfect roll than using a nonstick pan. (Even chef Ludo uses one!)
Nothing is more important to achieving the perfect roll than using a nonstick pan. (Even chef Ludo uses one!)
4. Turn Down the Heat (and the Volume)
Start your pan on medium to medium-low heat. When you add your butter to the pan, it shouldn’t make a sound (that means no immediate sizzling or foaming.) Instead, you want the butter to gently melt into the skillet. When you start to see a few little butter bubbles, add your eggs. Again, you shouldn’t hear anything when the eggs hit the pan.
Start your pan on medium to medium-low heat. When you add your butter to the pan, it shouldn’t make a sound (that means no immediate sizzling or foaming.) Instead, you want the butter to gently melt into the skillet. When you start to see a few little butter bubbles, add your eggs. Again, you shouldn’t hear anything when the eggs hit the pan.
5. Season in the Pan
Season your omelet mixture with kosher salt and white pepper right in the skillet as they begin to cook. We use white pepper not just because it looks pretty, but also because there’s a good amount of black pepper in that delicious Boursin cheese you’ll add after you finish stirring your eggs. And while we’re on the subject of stirring…
Season your omelet mixture with kosher salt and white pepper right in the skillet as they begin to cook. We use white pepper not just because it looks pretty, but also because there’s a good amount of black pepper in that delicious Boursin cheese you’ll add after you finish stirring your eggs. And while we’re on the subject of stirring…
6. Stir, Shake, Scrape
This is the key moment when egg becomes omelet. Start stirring your eggs as soon as you add them to the pan to make sure nothing is sticking to the bottom. Stirring also helps to prevent curds of cooked egg from forming faster than it takes the entire mixture to cook. To further ensure the eggs cook evenly, vigorously shake the pan in a circular motion as you stir. Every so often, scrape down the sides of the pan to make sure no bits of egg overcook. One last note about this step: It will probably take longer than you want it to. Just remember, it’s a marathon, not a sprint—your patience will be rewarded.
This is the key moment when egg becomes omelet. Start stirring your eggs as soon as you add them to the pan to make sure nothing is sticking to the bottom. Stirring also helps to prevent curds of cooked egg from forming faster than it takes the entire mixture to cook. To further ensure the eggs cook evenly, vigorously shake the pan in a circular motion as you stir. Every so often, scrape down the sides of the pan to make sure no bits of egg overcook. One last note about this step: It will probably take longer than you want it to. Just remember, it’s a marathon, not a sprint—your patience will be rewarded.
7. Give It a Rest
Remember what we said about this being a marathon? Exert one final push of patience and let your soon-to-be-omelet sit, off the heat, for one minute. This will help the bottom of the omelet finish cooking (translation: easier rolling) without running the risk of overcooking the whole caboodle.
Remember what we said about this being a marathon? Exert one final push of patience and let your soon-to-be-omelet sit, off the heat, for one minute. This will help the bottom of the omelet finish cooking (translation: easier rolling) without running the risk of overcooking the whole caboodle.
8. Line Up Your Cheese
That Boursin cheese we talked about earlier? It’s time to bring it on home. Arrange dollops of Boursin in a line that runs the length of the skillet handle. You’ll be rolling your omelet in such a way that the cheese will be perfectly in the center of each bite.
That Boursin cheese we talked about earlier? It’s time to bring it on home. Arrange dollops of Boursin in a line that runs the length of the skillet handle. You’ll be rolling your omelet in such a way that the cheese will be perfectly in the center of each bite.
9. Roll, With Some Help from Butter
Holding the skillet handle in your left hand at a slight angle, tilt the pan away from you and gently begin coaxing your omelet into a roll. Once you’ve made your first roll, add a pat of butter to the skillet to help loosen it up the rest of the way. While you’re rolling, go for about 1″ intervals, as opposed to a tight cigar-style roll. Once the omelet is rolled and all the way at the other end of the pan, tip the pan over onto the center of a plate, using your spatula to help you get the omelet to sit seam side down.
Holding the skillet handle in your left hand at a slight angle, tilt the pan away from you and gently begin coaxing your omelet into a roll. Once you’ve made your first roll, add a pat of butter to the skillet to help loosen it up the rest of the way. While you’re rolling, go for about 1″ intervals, as opposed to a tight cigar-style roll. Once the omelet is rolled and all the way at the other end of the pan, tip the pan over onto the center of a plate, using your spatula to help you get the omelet to sit seam side down.
10. Yes, Add Even More Butter
You thought we were done with butter here? Oh. Oh, no. Give your perfectly plated omelet a final rub with a pat of butter to give it a glossy sheen. Finish with a sprinkle of fleur de sel and finely chopped fresh chives. Take a moment to admire. Eat!
You thought we were done with butter here? Oh. Oh, no. Give your perfectly plated omelet a final rub with a pat of butter to give it a glossy sheen. Finish with a sprinkle of fleur de sel and finely chopped fresh chives. Take a moment to admire. Eat!
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