Cooking a Tasty French Omelet According to the Experts

In the world of French cuisine, the omelette stands as a testament to the country's precision, meticulous technique, and culinary excellence. Chefs across the globe, including Laurent Réa of Brasserie Mon Chou Chou in San Antonio, Texas, and Jeremiah Langhorne of Dabney in Washington, D.C., hold the French omelette in high regard.

Réa describes the French omelette as having a silky, pale yellow exterior and a soft, pillowy, ethereally tender texture. Langhorne, on the other hand, considers it an encapsulation of French culinary excellence. The edges of the omelette start to firm up first, so be sure to scrape the perimeter of the skillet to incorporate those bits into the runnier interior.

Making a French omelette is a two-handed process. The pan must be constantly held and shaken while stirring the mixture to create small curds. Medium-low heat is ideal, as it helps the eggs set gradually without browning. For extra richness and an appealing sheen, a bit of salted butter can be brushed on the surface before serving.

When the omelette is ready for plating, a simple yet elegant technique is used. Switch the skillet handle to your dominant hand, grip it with your palm facing up, hold the plate in your other hand, and let gravity roll and invert the omelette onto the surface.

Megan Zhang, a contributing editor for SAVEUR's Rise & Dine column, reached out to several chefs for advice on making a great French omelette. Her dormant aspiration to make a French omelette was reawakened after tasting Jeremiah Langhorne's take on the dish, which features a unique filling of cheese and onions.

The French omelette is often used as a test for prospective new hires in the culinary world. It requires technical skills, sensitivity to texture, and a delicate touch throughout the cooking process. Patrick Charvet, executive chef of Brasserie Lutetia in Paris, echoes this sentiment, stating that mastering a French omelette is a true testament to a chef's skill.

In the decade since Megan Zhang's initial attempt at making a French omelette in college, she has developed a fondness for omelettes but has avoided making French-style omelettes. However, with the guidance of the chefs she's spoken to, she is now ready to revisit this classic dish.

A few pinches of finely chopped herbs, such as chives, parsley, chervil, and tarragon, whisked into the eggs before cooking, are all that's needed for a classic omelette aux fines herbs. For a more adventurous take, one can follow the recipe for the French omelette with lemon marmalade and Kammbock cheese, developed by Chef Paul Bocuse.

Sisca recommends using a new nonstick skillet with an intact nonstick coating for making French omelettes. The heat should be such that, once butter is added to the empty skillet, it should sizzle gently and foam. With these tips in mind, anyone can master the art of making a French omelette.