Recipe
Classic French Omelette
A silky French omelette made with softly set eggs, butter and chives, folded while tender for a quick, elegant breakfast or light lunch.
Ingredients
Method
5 mins prep5 mins cook10 mins total
Crack the eggs into a bowl, season with a pinch of salt and pepper, and beat until blended without incorporating too much air.
Heat a non-stick frying pan over medium-high heat and add the butter, swirling as it foams to coat the base.
Pour in the eggs and leave them for a few seconds, then use a spatula to draw the setting edges towards the centre while gently shaking the pan.
When the omelette is mostly set but still glossy and tender on top, scatter over the chopped chives and remove the pan from the heat.
Tilt the pan and fold the omelette over itself, then slide it onto a plate and serve immediately.
Notes
Keep the pan moving and fold the omelette as soon as the eggs are softly set; residual heat will finish the centre without drying it out.
About this recipe
A classic French omelette is all about gentle heat and quick movement. The eggs should stay silky and softly set rather than becoming browned or fluffy.
Butter, a little seasoning and fresh chives are enough to make this simple dish feel special. Fold it while the centre is still tender and serve straight away.
