A classic French omelette: smooth and pale outside with no browning, barely set within, with soft, creamy curds folded into a neat cylinder and finished with snipped chives. Made in a 20 cm non-stick pan so three eggs form a thin envelope. No filling, no fuss; it belongs equally at breakfast, lunch or a light supper.
5g
3piece
a few drops
1pinch
15g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 5g | — | — | |
| 2 | | 3piece | — | — | |
| 3 | | a few drops | — | — | |
| 4 | | 1pinch | — | — | |
| 5 | | 15g | — | — |
Snip the chives directly onto the chopping board into fine rounds.
Chives · 5 g
Tip the snipped chives into a small bowl and set aside.
Crack the eggs into the mixing bowl one at a time, discarding the shells.
Egg · 3 piece
Add the fine salt to the cracked eggs.
Fine salt · a few dropsAdd the white pepper to the egg mixture.
White pepper · 1 pinchWhisk the eggs briskly until the yolks and whites are fully combined and the mixture is slightly frothy.
Add the butter to the 20 cm non-stick frying pan and set it over a medium-high heat.
Unsalted butter · 15 g
Let the butter melt, swirling the pan so it coats the base evenly, until it foams but does not colour.
Pour the whisked eggs into the foaming butter in one go.
Shake the pan constantly with one hand while stirring the eggs in rapid small circles with the spatula, pulling the setting edges inward to build soft, creamy curds.
Stop stirring and let the omelette sit over the heat for a few seconds until the base is just set and the surface is still slightly glossy.
Tilt the pan away from you and use the spatula to fold the near third of the omelette over the centre, then fold again to form a neat cylinder.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 5 g | | Snip the chives directly onto the chopping board into fine rounds.⏱ 1 minResultChopped Chives |
| 2 | Chopped Chivesstep 1 | | Tip the snipped chives into a small bowl and set aside.⏱ 10sResultChopped Chivesused in step 14 |
| 3 | 3 piece | | Crack the eggs into the mixing bowl one at a time, discarding the shells.⏱ 20sResultEgg |
| 4 | a few drops | | Add the fine salt to the cracked eggs.⏱ 10sResultAdd in mixing-bowl → "seasoned eggs" |
| 5 | 1 pinch | | Add the white pepper to the egg mixture.⏱ 10sResultEgg mixture |
| 6 | — | | Whisk the eggs briskly until the yolks and whites are fully combined and the mixture is slightly frothy.⏱ 1 minResultWhisked eggsused in step 9 |
| 7 | 15 g | | Add the butter to the 20 cm non-stick frying pan and set it over a medium-high heat.⏱ 10sResultUnsalted butter |
| 8 | — | | Let the butter melt, swirling the pan so it coats the base evenly, until it foams but does not colour.⏱ 1 minResultFoaming butter |
| 9 | Whisked eggsstep 6 | | Pour the whisked eggs into the foaming butter in one go.⏱ 15sResultPour in non-stick-frying-pan → "unset eggs" |
| 10 | — | | Shake the pan constantly with one hand while stirring the eggs in rapid small circles with the spatula, pulling the setting edges inward to build soft, creamy curds.⏱ 1 minResultSoft curds |
| 11 | — | | Stop stirring and let the omelette sit over the heat for a few seconds until the base is just set and the surface is still slightly glossy.⏱ 1 minResultSet omelette |
| 12 | — | | Tilt the pan away from you and use the spatula to fold the near third of the omelette over the centre, then fold again to form a neat cylinder.⏱ 30sResultFolded omelette |
| Total Time | 9 min 5s | ||
| Nutrient | Per serving |
|---|---|
| 324kcal | |
| 19g | |
| 27g | |
| 12g | |
| 2g | |
| 0.6g | |
| 0.2g | |
| 510mg |
A classic French omelette: smooth and pale outside with no browning, barely set within, with soft, creamy curds folded into a neat cylinder and finished with snipped chives. Made in a 20 cm non-stick pan so three eggs form a thin envelope. No filling, no fuss; it belongs equally at breakfast, lunch or a light supper.
What you’ll doYou will whisk eggs with salt and white pepper and pour them into foaming butter. Shaking the pan and stirring constantly gives soft curds, then the omelette is folded into a neat roll and finished with chives.
