Perfect French Omelets

Published January 1, 2009. From Cook's Illustrated.

Why this recipe works:

Our perfect French omelet recipe had to give us unblemished golden-yellow eggs with an ultra-creamy texture. Preheating a nonstick skillet over low heat for 10 minutes eliminated the pan’s hot spots, so our eggs wouldn’t be splotchy. Adding cold diced butter to the beaten eggs gave the omelet… read more

Our perfect French omelet recipe had to give us unblemished golden-yellow eggs with an ultra-creamy texture. Preheating a nonstick skillet over low heat for 10 minutes eliminated the pan’s hot spots, so our eggs wouldn’t be splotchy. Adding cold diced butter to the beaten eggs gave the omelet a creamy texture when cooked. We turned off the heat in our omelet recipe when the eggs were still runny, then smoothed the top with a spatula and covered the pan, letting residual heat do the rest of the cooking without toughening the eggs.

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Perfect French Omelets

Could we defy 100 years of culinary tradition and create a foolproof French omelet?

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Makes 2

Because making omelets is such a quick process, make sure to have all your ingredients and equipment at the ready. If you don’t have skewers or chopsticks to stir the eggs in step 3, use the handle of a wooden spoon. Warm the plates in a 200-degree oven.

Ingredients

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