Since the summer, the omelettes leaving my kitchen have looked quite different, all because I watched an old French Chef episode — Elegance with Eggs. This omelet technique produces the softest, tenderest eggs I have ever made. Plus once you have the hang of it it really does take less then one minute.
Don’t skip the butter. This dish is so simple you can’t skimp on the fat as it enhances the flavour of the eggs dramatically. In addition, don’t overcook the eggs, you want them soft and even still a teeny bit runny inside. They will continue to cook once you remove them from the heat.
This clip I found on youtube is not the exact same episode I watched on PBS however it is a great way to catch the pan-shaking technique. Check it out:
French Omelette Recipe(serves 1)
Choose your omelette pan carefully, if you have a non-stick fry pan which can handle high heat that’s good otherwise a well seasoned cast iron is a good choice. Ideally you want something about 7-8″ in diameter with 2″ high sides. Put this pan over high heat and get it hot. In a medium bowl crack eggs and add salt and pepper. Beat together until uniform, should only take 10 seconds or so.
Put butter in pan, and shake to distribute. When foaming has subsided add egg mixture. Count to 3 then start shaking the pan back and fourth along the element, You can use a spatula and give it an aggressive stir or two. As it starts to form together, push eggs to the edge of the pan and over onto itself. You want the outside cooked and the inside still nice and tender. Flip upside down onto a plate and sprinkle chives on top. Serve hot.