OMELLETE

A true French omelette, or omelet in Americans call it, is just eggs and butter, no filling. The
egg is folded for a soft, tender texture. It's 10% ingredients and 90% technique, so it does
take a bit of practice to perfect.

Prep: 2 mins
Cook: 5 mins
Additional: 3 mins
Total: 10 mins
Servings: 1
Yield: 1 serving
Chef John's French Omelette
INGREDIENTS:

3 fresh eggs
¼ teaspoon kosher salt
½ teaspoon cold water
2 tablespoons unsalted butter, divided
1 pinch cayenne or white pepper to taste
(Optional)

PROCEDURE:

1. Whisk eggs, salt, and water together in a mixing bowl. Whisk until mixture is
very liquid and whites are completely blended in, 1 or 2 minutes.

2. Heat 1 1/2 tablespoons butter in a 9- or 10-inch non-stick skillet over medium-

high heat. As soon as butter melts and before it starts to sizzle, pour in the
whisked eggs. Stir in a circular pattern with a heat-proof spatula, lifting and
"scrambling" eggs, shaking pan to keep leveling out the mixture, and scraping
down the sides. Continue stirring until shaking the pan no longer levels the
eggs.

3. Reduce heat to low. Using the spatula, smooth the surface of the eggs to
move runny eggs to less runny spots, working toward an even thickness. As
soon as surface is wet but not runny, remove from heat.

4. Starting at the handle side of the pan, use the spatula to begin rolling the
omelette into a cylinder shape, about 3 rolls until omelette is about 2 inches

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CHEF JHON’S TRAINING AND ASSESSMENT CENTER – SCS NC 3 COOKING SESSION
 from opposite side of pan. Use spatula to fold the last flap of egg over the top
of the cylinder leaving the seam side up. Add cubes of the remaining 1/2
tablespoon butter to pan. Gently push the butter as it melts under the
omelette.

5. Slide omelette to edge of pan. Flip onto a plate with the seam side down.
Even out the shape, if necessary. You can tuck in the ends, if you like. Brush
surface with a bit more butter. Dust with cayenne pepper.

Chef's Jhon’s Note:

Feel free to stuff this with your favorite fillings before folding up, but if you've never
had an authentic French omelette before, I highly recommend making one without
filling first. You'll be amazed at just how delicious these few ingredients can be when
elevated using this method.

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CHEF JHON’S TRAINING AND ASSESSMENT CENTER – SCS NC 3 COOKING SESSION