Basic Omelette

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • 2 large eggs
  • 1 tablespoon crème fraîche or sour cream
  • 1 tablespoon</


  1. Break eggs into bowl. Add the crème. Put butter into an omelette skillet. Heat until the butter turns a light brown and gives off a nutty bouquet, but do not let it burn. While this heats, whip the eggs about 30 strokes with a table fork, mashing the crème into the eggs. Do not beat in advance or eggs break down an