The Perfect French Omelet Is Super Runny, Bright Yellow, and Full of Butter Recipe

Prepare time: 10 mins
Cook: 44 mins
Ready in: 60 mins

We’re Going To Make The Perfect French Omelet Recipe.


  • Lots Of Butter
  • Eggs
  • Kosher Salt
  • White Pepper
  • Black Pepper
  • Sea Salt
  • Some Chives


1when we wanted tips on how to make the perfect french omelet. we asked Jeff Ludo at Chi Chuan in Los Angeles for his tips it’s super running in the middle and there’s no brown on the outside and lots of butter so, let’s make it so first things first eggs gonna crack them into the bowl. you want to buy the freshest ones that. you can find go to the farmers market ask for the large ones they can tend to be a little bit on the smaller side and now. we’re going to whisk them together so, obviously. you want to get these eggs as smooth as possible and that means no white strands no pieces of yo. you’re not trying to beat air into them. you’re just trying to fully incorporate the whites into the yolk it should look like one smooth homogenized. mixture a good way to test that is by lifting up. your eggs with your whisk and they should fall in one smooth awesome strand of egg and harmony so, now comes the time to make our hot line. I’m gonna add about a tablespoon of butter to my skills use a high-quality French style butter a possible unsalted.

2we’re gonna start with our heat on medium to medium low once. you have your butter. you should not hear a sound does it sizzle shouldn’t film make sure that it just sort of melts gently and once it’s hot enough. you’ll start to see like a few little bubbles and that’s. when you know it’s ready to add your eyes and again. what you should hear is nothing. you should hear no sound no sizzle so, I’ll stir it right off the back just to make sure nothing’s sticking and then. you want to season in the skillet to season her omelet. we’re gonna use a little bit of kosher salt and white pepper. we’re not using black pepper because. we’re later gonna add some horse on. which has black pepper in it so, we don’t want it to be too crazy with black pepper flavor so, immediately. I’m gonna start shaking and stirring my omelet. we’re not trying to form any curds so, you need to kind of keep your pan moving constantly in order to prevent that from happening also. when you’re making your omelet.

3you’re gonna want to scrape around the sides of the skillet because as. you shake that’s. where the egg is gonna go and it’s gonna start cooking faster than the rest and so, you want to make sure that it’s cooking evenly and it’s low and low as the rest of your eggs think of an omelet as a marathon not a sprint it’s not gonna happen as fast as you probably want it to but don’t worry. your patience will be rewarded. I’m gonna give it one last scrape around the edges okay so, now we’re at the point. where most of the eggs are starting to cook. you have a little bit of runny bits but the curds are starting to form but. I’m gonna let it sit for a minute and that’s gonna cook the bottom of the omelet. I’m adding about one ounce of force on to the omelet. when you’re putting the cheese in the omelet. you want to make sure that it kind of runs the length of the handle. when you roll your omelet. you’re rolling it in that way and so, it’ll be perfectly in the center so now.

4I’m gonna let my look sit for a minute it’s gonna finish cooking in the bottom. I’m just going to make it for me to roll up to get it out of the pan and into my mouth start to roll it and it comes up pretty easily but to make it even easier and more delicious. I’m gonna ask my brother it’s gonna help it release from the pain and after that first roll. you want to roll it about an inch intervals as opposed to like rolling it really tight and then like a cigar. you want a little fatter and once. our omelet is ready to come out of the pan. I’m just gonna go straight onto the plate and if, I’m lucky it’ll come out kind of perfectly like that it’s no petit wasp omelet. I don’t know I’d hire me as if, there wasn’t enough butter in this omelet already, we’re going to finish it with a little bit on top to make it super shiny and then it gets a little bit of fleur de sel. some sea salt and some chives and there you have it it’s our perfect French omelet creamy it’s awesome it’s beautifully.