Classic omelette

Eggs are effectively scrambled in omelettes, but the pan side is solid since the eggs were allowed to rest and coagulate. Some individuals prefer solid omelettes, while others like the egg slightly runny to maintain the baveuse (a smooth, silky consistency).

Ingredients

        3                     - Eggs(Main)

        ½ tsp              - Butter or a small amount of extra-virgin olive oil

        1 pinch           - Salt

 

Steps

1. The eggs are whisked in a bowl. Put salt in.
2. The butter should be heated in a frying pan (preferably non-stick) until it just starts to turn brown and smells nutty. To ensure a thorough coating, let it run around the pan.
3. The egg mixture should be added. To ensure that the egg mixture cooks evenly, continuously raise and scoop the borders and slice through the middle with the rubber spatula.
4. At this point, if you're adding a filling to the omelette, you should.
5. The omelette can be rolled or folded by folding one half over the other, or by folding one third over the middle third and then rolling on the final third.

You can add a filling before folding to improve the omelette's flavour. Classic combinations include:

• frozen spinach (with cream)
• mushroom frying
• Chives, chervil, parsley, tarragon, and other herbs that have been coarsely chopped
• Ham in cubes