Le Cordon Bleu

Omelettes: Filled, Rolled, Stuffed

Farcie, Roulée, Fourée

Appears in
Cuisine Foundations
Cuisine Foundations

By Le Cordon Bleu

Published 2010

  • About
  1. Brush a plate with clarified butter and season with salt and pepper. Keep warm.

  2. Heat some clarified butter over medium heat. Beat the eggs, season and pour into the preheated pan.

  3. Using a fork, gently stir allowing the uncooked eggs to flow to the bottom of the pan.

  4. If using a filling farcie), when the eggs are just set, evenly sprinkle with the filing, in this case, ham and cheese.

  5. While the eggs are still soft, tilt the pan and with the fork, roll it over onto itself.

  6. Keep rolling until the egg is folded in half.

  7. Pour some clarified butter along the folded edge of the egg to loosen it from the pan.

  8. Lift the pan almost vertically and give it a couple of firm taps. The eggs should move toward the edge of the pan and extend about ¼” over the edge.

  9. Center the egg over the buttered part of the plate.

  10. Fold the egg over itself onto the plate.

  11. Place a towel over the omelette.

  12. Tuck the omelette along the sides in order to give it an even torpedo shape. This also absorbs any excess clarified butter.

  13. The omelette can be served plain, or is now ready for filling for an omelette farcie.

  14. For an omelette fourrée, cut down the center of the omelette, about halfway down.

  15. Gently pull it open.

  16. Spoon a warm filing of your choice into the opening, in this case, shrimp and spinach.

  17. Brush with clarified butter and serve.