Make a Proper French Omelet
First things first: a French omelet is not the rubbery, browned half-circle fold of eggs you get at your local greasy spoon. No, we're talking about the decadent, almost-custardy omelet you'd get at a bistro in France. Or at Petit Trois, chef Ludo Lefebvre's popular Parisian-style eatery in Los Angeles. He's known as something of an omelet master, so we've adapted how he makes his at the restaurant so that you can easily prepare one at home in under three minutes. Unlike your average overstuffed Denver omelet, this one is simple but so damn satisfying. Sumptuous, bright yellow and glistening with butter, it makes for a comforting, satisfying (and protein-packed) meal you can prepare for yourself any time of the day. An easy weeknight dinner, it comes together in less time than it takes to tap out a takeout order on your phone. Plus, mastering the meal is an essential skill to have in your arsenal for when someone special stays the night. Consider it the gentleman's breakfast that can be made with items you almost always have on hand.
What You Need
3 fresh eggs
(as close to "straight out of a chicken's ass," says Lefebvre)
(Lefebvre uses white pepper, but black works well too)
(necessary for achieving that perfect roll)
Chives to finish the dish and a soft cheese for inside the omelet
(Lefebvre prefers Boursin).
For an evenly cooked omelet, you need a smooth egg mixture. Start by whisking your eggs until evenly mixed into a consistent yellow color with no stray strands of whites or yolks. Season your mix with a pinch of salt.
Add a generous knob of butter to your pan on medium to medium-low heat. The butter should slowly melt, not start sizzling. When you begin seeing little bubbles form in the butter, add your eggs. Again, you shouldn't hear anything when the eggs hit the pan.
As soon as your eggs are in the skillet, use a heat-resistant silicone spatula to stir (or rather vigorously mix) your eggs to prevent any curds or wrinkles from forming and ensuring an even cooking process. Do this for about a minute. Occasionally scrape down the sides of the pan to make sure no bits of egg overcook.
Turn off the heat and let your omelet sit in the hot pan for a few seconds to solidify the shape and make for easier rolling.
If you're using cheese, this is when Lefebvre adds a few dollops in a line down the center.
Holding the skillet in your left hand, tilt the pan away from you and start gently rolling your omelet. Once you've made your first roll, add a small pat of butter to the skillet—this loosens everything up and makes the rest of the roll easy.
Finish with a sprinkle of salt and some finely chopped chives (if you'd like).