Whisk until just combined, low heat, gentle fold — the goal: silky, slightly runny interior. Practice makes pan-perfect.
Whisk until just combined, low heat, gentle fold — the goal: silky, slightly runny interior. Practice makes pan-perfect. The French omelette is the James Bond of eggs: smooth, suave, and always rolled up nicely.
The trick is restraint. Don’t overwhisk — you’re not making a meringue. Heat should be low, movements delicate, and your folding should look like you’ve rehearsed for weeks. Use a non-stick pan unless you enjoy scraping egg cement for eternity.
Done right, the result is buttery, tender, and luxurious, with no browned spots. Serve with herbs, mushrooms, or a smug smile that says, “Yes, I mastered the omelette.”
