Omelettes are considered an easy dish to make but when it comes to the French kind, they’re much trickier.
The creamy rolled egg mixture is rarely filled with anything other than a small amount of cheese to keep the focus on the texture and simple flavour.
While anyone can follow a recipe, a chef who specialises in classical French cuisines has shared his secret hack to master the cooking method.
Speaking exclusively to Express.co.uk, chef Dean Harper of Harper Fine Dining, said: “Other omelettes are usually served crisp and a little bit brown on the outside.
“French omelettes, on the other hand, should end up pale and somewhat gooey, veering closer to white/yellow than yellow/brown.”
Dean continued: “French omelettes are generally served plain, so you can avoid adding any filling.
“The final presentation is also slightly different, with the omelette being rolled rather than folded, before being served up in a cylindrical shape.”
To achieve this, the chef claimed that the secret is to “continually shake and stir the pan”.
According to Dean, this should be done in a clockwise motion throughout the whole cooking process.
He added: “This will maintain the omelette’s light and fluffy texture while also sealing in the flavours. French omelettes are typically softer than your standard omelette and are a lot creamier on the inside, even when finished.
“You should be careful not to overcook them. Butter is key here, as it helps keep the mixture fluid and prevents the omelette from drying out.”
French omelette recipe
Whisk three fresh, room-temperature eggs in a jug until the whites and yolk are combined, but take care not to whip too much air into them. Season with salt and pepper.
Next, melt some butter in a non-stick frying pan over medium heat and leave it to sizzle, but not brown.
Pour in the eggs, allow to bubble for a couple of seconds and then gently draw the mixture from the sides of the pan to gather and fold in the centre. A spatula or wooden fork is best for this.
Leave for a few seconds, stir again to lightly combine any uncooked eggs, then start to stir more quickly until there’s some barely-cooked egg left. Continually shake the pan in a clockwise motion throughout.
The omelette should easily slide out of the pan and look soft and moist on top. Quickly fold the side nearest to you then roll it over in thirds with your fork.
