How To Make A French Omelette

For some, an omelet is an omelet. But for the French, the omelette is a culinary category of its own. It’s an art, a fine art, that has a detailed way to make it. Too much stirring, whisking and toppings could mean absolute disaster. The French island of Mont St. Michel is a famed isle in western France that have a reputation for making incredible omelettes, maybe even the best in all of France. The creation of making one is also an extravaganza, where chefs beat the eggs to the tune of a song. It’s breakfast it’s lunch, it’s dinner. To say the least, it’s a very important part of the French culture.  It’s not an “omelet.” It’s an “omelette.” It takes some pretty precise steps to master the perfect French omelette, but lucky for you, we’ve got them, directions and a video to help you along. Once you’ve got it, you’ll be making them as much as the French do. We’re under the impression over here that breakfast for dinner is definitely one of the greatest inventions of all time. Classic chefs were judged of their talent by how many different ways they could make an egg. Add another to your recipe book with this flawless recipe.

In this online cooking class, we teach you how to make the ever delicious, French omelette. Don’t let not knowing stop you from enjoying this great cooking 101 recipe.


French Omelette
4 eggs
1 tbsp butter
Salt & pepper to taste
1 tsp chopped chives
1 tsp chopped parsley

  1. Crack eggs into a bowl and beat until the yellow and the clear just mix. Season with a bit of salt and pepper.
  2. Heat a pan and add butter. Do not brown the butter.
  3. Add the eggs. Shake the pan and stir briskly with a fork at the same time to ensure even cooking.
  4. If the omelette is to be stuffed with other ingredients, place them in the center at this time and fold, roll into shape and place on serving plate.
  5. For added flavor, run a small piece of butter over the exterior until it’s glossy, also adding to presentation. Sprinkle with chopped chives and serve.

Comments are closed.