Classic French omelettes, Montmartre, Paris, France. Omelette recipes.

A Tale of Two Omelette Recipes

Seeing we’re in Paris*, we should talk omelettes. But let’s start with a confession. Not one Parisian we have talked to has said they make omelettes at home.

Even Paris chef Pierre Gagnaire, who we visited to seek advice about The Dish I should make, went as far as to say that he never eats them, as people always overcook them! He prefers a nice cuppa and a baguette with jam for breakfast.

However, you will see eggs on the menus of brasseries and bistros and people do order them for brunch or lunch with a glass of champagne. And Lara and I love omelettes, so here we go. My two different omelette recipes.

One thing I always hated when we virtually lived in hotels was that the poor cook doing the breakfast eggs almost always made a very average omelette. I made a habit of watching the omelette station cook make a couple first before I even thought about ordering one.

If the cook had a big bucket of ‘egg mix’ and a soup ladle… well, nothing good can come from that. If the cook has ‘cooking oil’ to put in the pan, then I’m definitely not ordering one as the end result will be greasy. If the cook stands there looking around the room while omelettes are cooking, I’m not ordering one either as I know it will be overcooked.

An omelette is a great test of a good cook. You need technique, speed, and a good palate for seasoning.

I though I’d compare the classic rolled French omelette with the my favourite omelette method that I normally make, which is a kind of a hybrid, but one that always works for me.

The classic French omelette

A classic French Rolled Omelette
Author:
Cuisine: French
Recipe type: Breakfast
Serves: 1
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 2 eggs — beaten lightly
  • 1 knob of butter
  • salt & pepper
Instructions
  1. Put the pan on over a medium-high heat.
  2. Add a little olive oil and butter in the pan, let the foam settle, and then add the eggs.
  3. Leave them for about 20 seconds then add the cheese and bacon.
  4. Start jerking the pan backwards and forwards to loosen the eggs from the pan.
  5. Keep jerking the pan and then tilt the pan towards the back of the stove and the omelette will start to roll over itself.
  6. When it’s all at the back of the pan, grip the pan handle like a pair of bike handlebars and tilt it and the plate towards each other and voila!
  7. The perfectly-shaped bottom of the omelette becomes the top as the folds are underneath.

 

Asian Style Omelette

Asian Style Omelette
Mine is a little like a mix between scrambled eggs and an omelette. It never fails and it is always moist – something you can’t say about a classic French omelette unless you're really careful and quick.
Author:
Cuisine: Asian
Recipe type: Breakfast
Ingredients
  • 2 eggs — beaten lightly
  • 1 knob of butter
  • salt & pepper
Instructions
  1. Put the butter in a pan, wait for the foam to settle, and then break the eggs right into the pan.
  2. Mix the eggs around with a spatula.
  3. When the eggs start to cook add the cheese and the bacon.
  4. Start pushing the eggs towards the edge of the pan and up the side of the pan, essentially making the omelette shape.
  5. Wait about 20 seconds and tip them out the same way as the other omelette and you’re done!

 

You could argue that the classic French omelette is more elegant and I wouldn’t argue, but for someone who just wants to quickly cook some eggs, the second technique is easier.

* Due to technical difficulties beyond our understanding in Paris, the final eggs shown here had to be made in Kotor, Montenegro, our latest ‘home’. The yolks are very bright, aren’t they?



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  1. Olivia Ibarguren

    Delicious – I don’t know why, but I always tend to forget eggs are a such a quick, easy, and scrumptious option. My omelettes tend to be like the second one you showed, unless I’m feeling fancy and attempting a frittata. Except I don’t have the right equipment so they never turn out properly. What can I say? I get stubborn when I’m hungry.

  2. Terence Carter

    Hi, your fritatta doesn’t turn out? Hopefully, I’ll be doing one when I get to Italy. It’s one of my favourites!

    When we’re at our temporary home in Australia I often make these omelettes or scrambled eggs for brunch. Takes 15 minutes from opening the fridge to dirty plates in the dishwasher.
    Eggs, olive oil and butter are always on hand!
    Cheers,
    T

  3. Andy Montgomery

    I’ve just tried your ‘Classic French Omelette’ method and I have to say it was delicious. Exactly the right level of moisture, light and fluffy. But I couldn’t get it to roll in the pan so I just folded it instead. I’m guessing my pan isn’t deep enough.
    I’ll haven’t tried your method yet but based on this result, I soon will.
    Thanks for posting this!

  4. Terence Carter

    Hi, there are a few good videos on youtube of the technique to get the French-style omelette to work – it’s a hard one to describe! Another good way of learning it is watching hotel breakfast egg station cooks do it as they really have their technique down.
    Good luck!


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