French Omelettes
The french omelette is considered the true test of a chef's technique. Lack of browning, thin almond shape, and buttery texture are what make this omelette challenging. It also tests a chef's ability to season his or her pan, if a non-stick is not used.
- Heat your pan to high heat. Mix your eggs. Usually, chives are also added in.
- Add in the eggs. In the pan, scramble them just enough so that they are able to come back together.
- Once the omelette is cooked, move it to the side of the pan. Fold the omelette, but leave a "lip" exposed that faces the edge of the pan.
- Fold the lip and let it rest for a minute. Turn the french omelette upside down onto a plate and enjoy!