Did you know that making French breakfast omelette is a culinary skill test?
For decades, in French or other high-quality restaurants, young chefs were challenged to make this dish to ensure their skills.
Because eggs are so delicate, by watching how they make classic French omelette, a chef could tell if a person understands and can handle the heat, make the right texture, knows the perfect amount of butter and salt to use to make the flavor luxurious, understands technique, timing, and keeps it’s work-place clean.
It doesn’t mean that if a chef can make a perfect omelette, he will be a great chef. Better, it means that he has a foundation to become one.
You may ask what is the difference between American omelet and French omelette.
American omelet has a golden crust, is often filled with goodies and folded in half.
WHEREAS FRENCH BREAKFAST OMELET IS MOIST, ROLLED-UP IN AN ALMOND OR CIGAR SHAPE, NO EGG WHITES SEEN, NO COLORATION, NO FILLING. THE ONLY THING THAT HAS TO SHINE IS BUTTER.
What do you need?
- 3 Eggs
- 2 tbsp of butter
- A pinch of salt
- 8 inch or 20cm NON-STICK pan (it’s perfect for 3 eggs)
- Silicon spatula or plastic fork
I LEARNED THIS method by watching videos and reading articles about omelette in detail. But I NAILED IT only with lots of practice.
How to make a French breakfast omelette?
At first, it might look complicated, while it’s actually not. You just need to pay a lot of attention to what you are doing. Here’s how to make the French breakfast omelette (full printable recipe with measurements and directions you can find on the page down below):
1. First, start with the eggs. In a bowl, beat the eggs and make sure that you mix them well.
By that, I mean they will become more liquidy, have a small amount of foam, and you can see no egg whites (that is crucially important).
Salt. Some chefs season the eggs while whisking in a bowl; others salt the omelet already in the pan. The thing is that salt breaks down the proteins, which causes more watery consistency. I did both seasoning methods and, actually, didn’t notice a difference yet.
2. Now it’s time to add butter to the pan and let it melt.
Use the temperature that would be appropriate only to melt the butter, don’t make it bubble or brown. That’s the right temperature for eggs to cook.
By the way, use the bigger burner. As a result, the eggs will cook in the middle of the pan and on the sides, which is very important.
3. Pour in the eggs and start mixing with a spatula.
Incorporate the butter into the eggs. They are the main ingredients. And do it with lots of love.
Shake the pan continually whisking to make tiny curds. Break them with a spatula to make them even smaller and get that creamy texture.
However, if you see no curds, higher the temperature.
4. By the time there are many little curds, but the egg is still a little liquidy and runny, spread the egg through the pan surface evenly. Let it sit for about 5 seconds.
The exterior should look moist and a little wet.
The most important thing is feeling. Knowing WHEN it’s time to spread evenly through the pan and roll up comes only with practice. You will even start noticing which second can be harmful to an omelet.
5. Turn off the heat, tilt the pan with its handle and roll the omelet little by little down over itself.
I add more butter to make it easier.
Then place a French breakfast omelette on the plate with a rolling motion as well.
Now take the butter and get that sheen.
It’s time to cut and see what an incredible dish you made. No color means only pure moisture and not an overcooked egg. And the inside should be silky and smooth. You must feel that melting flavor in your mouth as well. Good job!
How did I learn to make the French breakfast omelette?
I made a 7-day challenge.
Every day in the morning, I tried to make a classic French omelette. My goals were to make it exactly as a professional chef would make. With no egg whites seen, silky, smooth, buttery, clean, and delicious.
For me, the challenge was even harder cause I worked with an old sticky pan. Therefore, I was very annoyed. The omelette was never perfect, and I’m a perfectionist.
So start with a non-stick pan.
Now I have to confess. I was cheating at first. I poured a little milk into the eggs.
It was easier for me to learn the technique because the omelet was moist for a longer time. I had more time to prepare and find a feeling when it’s time to spread and roll. After 3 days, I gave up with milk, and it was easy to handle the dish using only butter.
If I did it in seven days, you could do it too!
And yes, eating an omelette for seven days sucks. But it was worth it.
I didn’t stop with a 7-day challenge. I’m still practicing making this dish in the morning (not every day) to make even smaller curds and silkier textures. Learning never stops.
And yes, I have days when I throw omelette into the bin, even after the challenge.
What garnish goes well with perfect French omelette?
When you think about garnish for any dish, always think about the textures and flavors of your star.
In this case, the star is the French omelette. It is very smooth, silky, and rich. We have to find something that would stand out and make it more interesting, making you, even more, want to finish the dish.
For the eggs, I always like having toast. It gives something crispy.
Because omelette is very rich in flavor, we need light and fresh garnish. I recommend tomatoes, rocket lettuce, pepper, avocadoes. Especially in summer, try farmer’s provided vegetables. They have more flavor than supermarkets.
And always season, even if it’s plain vegetables. Salt enhances the flavor, and pepper gives something extra.
French breakfast omelette recipe
- 3 eggs
- 2 tbsp butter
- a pinch of salt