Recipe courtesy of David Rosengarten
Recipe courtesy of David Rosengarten
Watch how to make this recipe.
French Style Omelet: James Beard Method
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- Total: 5 min
- Prep: 2 min
- Cook: 3 min
- Total: 5 min
- Prep: 2 min
- Cook: 3 min
Ingredients
Garnish:
Directions
- 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.
