French Style Omelet: James Beard Method

Total Time:
5 min
2 min
3 min
  • 1 heavy omelet pan, 10 inches across the top and 7 inches across bottom, with low, sloping sides and a non-stick bottom
  • 2 eggs at room temperature
  • 1 1/2 tablespoons butter
  • Garnish:
  • Garlic, chive or red pepper butter
  • Fresh herbs
  • Beat eggs for 20-30 seconds at most. Place butter in a hot pan. Butter is ready when foam starts to subside and maybe starts to brown a little.

  • Pour in the eggs. Let set for 2-3 seconds then cook for 20-30 seconds until just golden, tilting pan and rolling egg toward opposite side of pan, using a spatula to help push it and keep it together. Keep the pan tilted at a slight angle, away from you, gradually flipping the pan so that the omelet flips over onto itself.

  • Slide the omelet onto a plate and serve, brushing with garlic, chive or red pepper butter and fresh herbs for garnish.

  • FRENCH OMELET VARIATION: After eggs set for 2-3 seconds, sprinkle Gruyere cheese across raw middle.

  • DUCK FAT VARIATION: Use 2 tablespoons of duck fat in place of the butter.

  • Suggested wine: A light, crisp young white wine such as a Muscat from the Alsace region--perhaps one from Dirler.

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