Traditional French Omelette
A butter and egg omelette that is soft and supple.
Servings: 1
Ingredients
- 3 huge eggs.
- 1 big yolk.
- 1 tablespoon of heavy whipping cream
- 1 tablespoon of fresh parsley
- 1.5 tablespoon of diced, cold butter
- 1/2 teaspoon of pink Himalayan salt
- 1/4 teaspoon black pepper
- Measured in US Customary
Instructions
- In a bowl, combine eggs, yolk, heavy whipping cream, parsley, salt, and pepper; beat until foamy.
- Give the egg mixture fifteen minutes to sit.
- Add one tablespoon of cold, cubed butter to the egg mixture. Put aside.
- In a 7 or 8-inch nonstick skillet, add 1/2 tablespoon of butter and place over low heat.
- Pour the egg mixture into the skillet after the butter has completely covered it.
- Continue stirring the egg mixture with a spatula, scraping it off the sides and bottom as you go. The secret is to be patient!
- Spread the eggs over the whole surface of the skillet and turn off the heat when they are set enough to stay in place when scraped through with a spatula.
- Put a cover on it and give it a minute or two to sit.
- Using the spatula, slowly wrap the eggs into an omelette, starting at one end.
- After rolling into an omelette, transfer it to a platter and savor it!
Notes
