This omelet is a downright herbed egg pillow, luscious with custardy curds coddled inside a smooth, buttery skin. You don’t want even a bit of color on this omelet, so follow our tips to get the perfect version.
Yield: 1 serving
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
- 3 large eggs
- Kosher salt and freshly ground white pepper, to taste
- 2 teaspoons finely chopped fines herbes (parsley, chives, tarragon, chervil), plus more to garnish
- 1½ tablespoons unsalted butter
1. In a small bowl, use a fork to whisk the eggs with a pinch of salt and pepper until homogenous (the whites are one with the yolks and not too much air is incorporated). Whisk in the fines herbes.
2. In a small 6- or 8-inch skillet, melt the butter over medium heat and immediately add the eggs. Continuously stir with a heatproof rubber spatula in one hand, while moving the skillet around with the other hand. Occasionally swipe the outer edges and bring them in until you have small and creamy curds, about 1½ minutes. Remove from the heat and let sit 10 to 20 seconds.
3. Start to roll the omelet by lifting the pan’s handle, tilting the pan downward and away from you. Run the rubber spatula underneath the top edge of the omelet, nudging it to roll it downward until it reaches the bottom of the skillet.
4. Slide a plate under the skillet and tip the skillet so the omelet gently falls onto the plate, seam-side down and pointed at each end. Garnish with a pinch of fines herbes and serve.
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