French Omelette
French Omelette
A classic French omelette: pale golden outside, barely set within, with soft, creamy curds folded into a neat cylinder and finished with snipped chives. It is a restrained, elegant thing — no filling, no colour, no fuss — and it belongs equally at breakfast, lunch, or a light supper. Three eggs make it properly satisfying rather than a gesture.
| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | 5g | — | — | ||
| 2 | 3piece | large | — | ||
| 3 | a few drops | — | — | ||
| 4 | 1pinch | — | — | ||
| 5 | 15g | — | — |
Wash your hands after the raw eggs and egg.
Chop the chives
Crack an egg the 3 eggs
Wash your hands with soap — you've been handling raw eggs
Add the fine salt to the mixing bowl
Add the white pepper to the mixing bowl
Whisk the egg mixture
Wash your hands with soap — you've been handling raw egg
Melt the unsalted butter
Add the whisked eggs from the mixing bowl to the frying pan
Scramble the buttered eggs
Set the soft curds
Wash your hands with soap — you've been handling raw eggs
Scatter the snipped chives over the folded omelette on the serving plate
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 5 g | Chop the chives → finely snipped⏱ 1 minResultSnipped chives | |
| 2 | Snipped chivesstep 1 | Set aside the snipped chives in the bowl⏱ 10sResultSnipped chivesused in step 15 | |
| 3 | 3 piece | Crack an egg the 3 eggs⏱ 20sResultCracked eggs | |
| 4 | — | — | Wash your hands with soap — you've been handling raw eggs⏱ 30s |
| 5 | a few drops | Add the fine salt to the mixing bowl⏱ 10sResultEgg mixture | |
| 6 | 1 pinch | Add the white pepper to the mixing bowl⏱ 10sResultEgg mixture | |
| 7 | — | Whisk the egg mixtureLook foruntil fully combined and no streaks of white remain⏱ 1 minResultWhisked eggsused in step 10 | |
| 8 | — | — | Wash your hands with soap — you've been handling raw egg⏱ 30s |
| 9 | 15 g | medium-low heat | Melt the unsalted butterLook foruntil melted and foam begins to subside but before it browns⏱ 1 minResultMelted butter |
| 10 | Whisked eggsstep 7 | Add the whisked eggs from the mixing bowl to the frying pan⏱ 15sResultButtered eggs | |
| 11 | — | medium-low heat | Scramble the buttered eggsLook foruntil small soft curds form and the eggs are just slightly liquid on top — stir in small circular motions while shaking the pan⏱ 1 minResultSoft curds |
| 12 | — | very low or off heat | Set the soft curdsLook foruntil the underside is just set and the top is barely wet — smooth the surface briefly, holding over very low heat or off the heat⏱ 1 minResultSet omeletteused in step 14 |
| 13 | — | — | Wash your hands with soap — you've been handling raw eggs⏱ 30s |
| 14 | Set omelettestep 12 | Fold the set omelette on the serving plate⏱ 30sResultFolded omelette | |
| 15 | Snipped chivesstep 2 | Scatter the snipped chives over the folded omelette on the serving plate → over the omelette and serve immediately⏱ 15sResultFrench Omelette | |
| Total Time | 16 min | ||
| Nutrient | Per serving |
|---|---|
| 324kcal | |
| 19g | |
| 27g | |
| 12g | |
| 2g | |
| 0.6g | |
| 0.2g | |
| 510mg |
French Omelette
A classic French omelette: pale golden outside, barely set within, with soft, creamy curds folded into a neat cylinder and finished with snipped chives. It is a restrained, elegant thing — no filling, no colour, no fuss — and it belongs equally at breakfast, lunch, or a light supper. Three eggs make it properly satisfying rather than a gesture.
HygieneWash your hands after the raw eggs and egg.
Ingredients
- Chives5 g
- Egg, large3 piece
- Fine salt0.13 tsp
- White pepper1 pinch
- Unsalted butter15 g