(click to enlarge)

French Savory Omelets

15 min  

This is your basic French omelet. Very simple, but it takes a properly seasoned pan and a little practice to get it right. The chef set favors a double fold these days, making a long narrow omelet. This has the advantages of leaving more room on the plate for fancy and it holds less filling, but those are not generally my objectives so I use the single fold.




-- Egg mix
Eggs, large  
Water (1)
  1. Prepare FILLING for as many omelets as you will be making and keep it warm. The photo example is a bit over-stuffed with fried blood sausage.
  2. Warm the Plates your omelets will be served on.
  3. Set up your Eggs, Water and Salt ready to be whipped, but don't whip until just ready to use. If you're making 4 omelets set them up in individual cups.
  4. When ready to make an omelet, whip up a set of Egg Mix, enough to blend the yolks and whites but not frothy.
  5. Over a moderately hot flame, heat the omelet pan. Test hotness with a small piece of butter which should foam well but not brown. Wipe out the test with a paper towel.
  6. Put in the Butter, about 1 teaspoon depending on your pan. and swirl it about, then pour in the Egg Mix with a circular motion.
  7. Immediately start working the egg from the sides of the pan to the middle as long as there's liquid egg enough to refil the edge . Once it is setting well work just the top and get it all about level.
  8. When the top is nearly ready, spoon your Filling onto the left half of the omelet (looking from the handle side and presuming you're right handed).
  9. When it's ready, make sure the omelet is free from the pan and slide it off onto the plate by tilting the pan. When it's half on the plate, tilt the pan up to fold the empty half over the filling. This is the critical point - not done enough you'll have liquid egg running on the plate, too well done and you have a ruined omelet, see (Note-3).
  10. Grind a little pepper over and serve immediately. Diners should start on their omelet as soon as placed, not waiting for others to be served.
  1. Water: Some recipes insist on cream but I rarely have cream open and water was good enough for Dione Lucas.
  2. Whipping: Persons of refined sensibility strain the whipped mixture to remove the white strings that holds the yolk in place but I'm a barbarian so I don't. Haven't ever seen the silly things in an omelet anyway.
  3. Doneness: Many years ago a couple asked me to teach them how to make omelets in their own kitchen because they considered mine so much better. At the critical point I filled the omelet and started to slide it onto the plate. The lady protested, "No, we like our eggs more done than that!". I replied, "No you don't, or you wouldn't be having me showing you how to make omelets". Overcooking was their entire problem.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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