For A Perfect French Omelet, Do This With Your Eggs

The perfect French omelet may not be served at that omelet station or at the local breakfast restaurant. While many breakfast menus offer omelets, not all omelets are the same. Although the "French" label might conjure images of Camembert cheese, woodsy mushrooms, and delicate herbs, the term refers to a particular egg style rather than ingredients folded into the eggs. Southern Living describes a French omelet versus an American omelet as having differences in both the cooking technique and presentation. But, if the eggs are not cooked correctly, the presentation doesn't matter. A great dish all starts from the moment that the eggs are cracked. 

According to NPR, America's Test Kitchen has perfected the French omelet technique. After starting two whole eggs and one egg yolk, it is important to beat the eggs with a fork. They suggest beating it precisely 80 times. Apparently, the expert chefs carefully counted the exact number to make those tender eggs that seem to bring breakfast nirvana. While some home cooks might not methodically count the exact fork movements, the reality is that these eggs are beaten well. It is more than just incorporating yolks and whites. The "perfect blending" is the first step to putting that immaculate rolled omelet on the plate.

French omelets focus on technique

According to, the French omelet is "10% ingredients and 90% technique." With that idea in mind, a few extra eggs might need to be cracked to perfect this recipe. While NPR shares that adding frozen butter to the egg mixture helps to create a creamier texture, the constant stirring is key. Cooks can use chopsticks, a spatula, or another kitchen tool; it is a personal preference. Overall, the key is to keep the eggs moving. Unlike the American omelet, the browned, slightly crispy edges are to be avoided. 

Southern Living shares that it is best to "shake the pan vigorously" at first. Then, slowly stir the eggs but not to the point where they are scrambled. Once the eggs are just set, remove the pan from the heat. Then, gently roll or fold the eggs into a tight presentation. If flipping an American omelet seems difficult, this egg technique may need some practice. Even if a few eggs get scrambled along the way, the French omelet is a dish that many home cooks will want to master.