A classic French omelette that is smooth and silky on the outside and fluffy on the inside, Made with herb garlic Boursin and chives served with a delicious melon prosciutto salad perfect for Mother’s Day brunch!
We love eggs in almost any way, poached on eggs benny, scrambled, hard boiled in an egg salad or in an omelette. Eggs are so versatile and such a great source of protein and they are usually are go to food after a long workout or when were in the mood to have breakfast for dinner!
This time of year is when the weather starts to warm up and the sun is shining all day long we love going for brunch with the girls sitting on the patio enjoying a mimosa and our favorite brunch dishes! Mothers Day is just around the corner and if your looking to make something special with all those wonderful moms out there why not step out of your comfort zone and make a delicious silky smooth French omelette!
Making the perfect French omelette takes a little practice and a really good nonstick pan. The right pan is so important because French omelettes are so delicate. The eggs need to almost float on the surface of the pan for a velvety smooth custard like exterior.
We have made omelettes for years but in the past they were more American style or Western style like in most breakfast dinners. We loaded the omelettes with veggies, ham, cheese or some other variation of ingredients, folded it in half and browned the outsides. Theres nothing wrong with making this type of omelette its delicious and a great way to learn how to cook eggs.
Now that were older and have found this passion for food always trying to learn new techniques we have this new found appreciation for the finer things in life and have learned to appreciate food in its simplest form and let the ingredients shine. The French omelette is delicate and refined, the eggs really are the star and the custard like interior with the smooth silky exterior is delightful.
How do you make a french omelette?
Using a fork, vigorously beat 3 room-temperature eggs until the yolks and whites are completely incorporated. 3 eggs works best per serving size, you want enough eggs to cover the bottom of the pan but not to much that the scramble on the inside is left uncooked. Heat a generous (remember… the French like their butter) portion of butter in a nonstick pan over low to medium-low heat. Rotate the pan to make sure the entire bottom and lower sides are covered with butter. Pour the beaten eggs over the hot butter.
In practice, restaurant usually work with high heat though, especially for home cooks, working with high heat just makes the process more stressful than it needs to be. Moderate heat slows down the cooking, giving you more time to scramble the eggs and some breathing room to get it right.
Moderate heat also reduces the chances that your omelette will prematurely brown once you stop stirring, which isn’t nearly as easy when the pan is piping hot.
Immediately start swirling the eggs with a rubber spatula–moving the spatula in little circles. This keeps the eggs from browning. Keep swirling until the eggs start setting–kind of like scrambled eggs, but still a bit wet on top. Tilt the pan around to spread the remaining liquid over the gaps and completely cover the bottom of the pan. One hand using the rubber spatula to keep the eggs moving and the other hand is tilting the pan around in circles. Run the rubber spatula along the edges to keep the eggs from sticking and browning.
Turn the heat off when the eggs are almost done, at this point, you can add fresh herbs, salt and pepper or boursin cheese like we did. We garnished the omelette with chives and pepper once it was on the plate, very simple and elegant
To fold the omelette, slightly tilt the pan, using your rubber spatula lift slowly lift the omelette and fold it inward toward the middle. Add a small amount of butter to the pan, this will help loosen the eggs and also give the omelette a nice shine. Carefully roll folded side over the rest of the omelette and avoid tearing. Once the omelette is about 2/3 rolled, start sliding the omelette onto a plate–rolled side out first–and turn the pan over the plate so that the unrolled portion falls over top of the rolled portion, creating a sausage-like shape. You can tuck the edge under the omelette for a beautiful presentation
Learning to find that sweet spot of doneness is the single most important skill in omelette-making; it may take a few practice runs before you get a good feel for it, but it’s something anyone can learn. We love the taste of French omelettes and the beautiful presentation is sure to make anyone feel special, plus if you’ve never made one before you just learned a new cooking technique which is pretty exciting and satisfying.
For all you home cooks out there or anyone looking to surprise their wonderful moms on Mother’s Day. Step out of your comfort zone and learn something new!
We hope you enjoyed our post and HAPPY MOTHER’S DAY!
To make the Prosciutto Melon Salad –Optional side
1. Mix the ingredients for the dressing together
2. In a small bowl, add the melon and boccoccini balls, add 2 tablespoons of dressing and mix everything together – set aside until ready to serve
3. For serving, add the melon mixture to your plates, garnish with torn pieces of prosciutto, chopped basil and mint. To finish drizzle the balsamic reduction overtop
To make the French Omelette
1. Crack the eggs in a bowl, using a fork beat the eggs vigourisly until the yolks and whites are completely incorporated.
2 Add the butter to a nonstick pan and heat on medium low heat.
3. Season the eggs with a pinch of salt and give it a whisk to incorporate.
4. Once the butter starts to bubble, add the eggs. You should not hear a sizzle you want to cook the eggs slowly and evenly.
5. Swirl the eggs with a rubber spatula, keep swirling until the eggs start to set like scrambled eggs. The swirling helps avoid the eggs browning. While doing so you also need to shake the pan with your other hand in a circular motion. Be sure to scrape down the sides
often so you don’t get dry overcooked spots.
6. After about 2 minutes, the eggs will start to set. Continue stirring and moving the pan. You want the bottom to be pretty much cooked through and the top to be still runny like scrambled eggs. Run the rubber spatula along the edges to make sure the omelette is set and to
keep it from sticking to the pan.
7. Lift an edge of the omelette slightly to make sure it is set and holding together on the bottom.
8. Remove the pan from the heat, season eggs with pepper and add the Boursin cheese straight down the middle as you will be folding the omelette over the cheese.
9. Tilt the pan away from you and using your rubber spatula start to lift and gently roll the edge closest to you. Add butter to the pan behind your roll to help free up the eggs. Continue rolling the omelette. Once the omelette is almost completely rolled, slide the rolled
edge to the left of the pan, turn the pan over the plate so that the last bit of unrolled omelette falls over the top of the rolled portion, you can tuck the edge under for a beautiful presentation.
Garnish with chopped chives, enjoy!