Simple French-Style Omelet
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Simple French-Style Omelet
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Whisk in a little Dijon mustard to the eggs before cooking yields a French-Style omelet that comes out perfect every time. This is a simple hack from food writer Bee Wilson. The mustard acts as both an acid and an emulsifier, enhancing both the texture and the flavour of the eggs. Easy, fluffy omelets are just one step away
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Ingredients
- 2 large eggs farm fresh
- 1/2 teaspoon Dijon mustard
- pinch fine sea salt
- 2 teaspoons unsalted butter
- 1 Tablespoon chopped fresh herbs mild, such as chives or parsley
- pinch freshly ground black pepper
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Instructions
- Crack the eggs into a small bowl. With a fork, whisk in the Dijon mustard. Season with salt.
- Heat a 7-inch pan (non-stick or well-seasoned aluminum/cast iron) over medium heat. It should get very hot.
- Add the butter to the pan. It will melt and foam, but should not brown. If it browns, the pan is too hot. Reserve browned butter for another use and begin again.
- Pour the beaten eggs into the foaming butter all at once. The edges will begin to cook and fray immediately.
- Using a silicone spatula, lift and push the edges of the omelet towards the center of the pan, letting the runny egg pool underneath. Work your way all around the edge of the omelet, shaking the pan as you do.
- When the top is still wet looking, but the bottom is set, remove the pan from the heat. Sprinkle on fresh herbs and black pepper. This is when you can add any additional fillings.
- Using the spatula and a fork, gently roll up the omelet like a carpet. Carefully transfer to a plate. At this point it can hold for a few minutes while you whip up another omelet or two.
- Garnish with more chopped herbs, black pepper and a sprinkling of cheese, if desired. I like to serve my omelet with a small green salad. Enjoy!
Notes
- Bee uses a tablespoon of butter, which is decadent, but a bit much for me. Suit yourself!
- If you don't have Dijon mustard, add a teaspoon of lemon juice to the beaten egg.
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