To make a flat omelette

Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

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Add the eggs to the poêle without stirring. Do not stir for 5 seconds. Pull in the sides with a fork, lightly scramble the eggs, and tap the bottom of the pan against the stove to help spread the eggs evenly over the bottom. When the omelette is lightly colored on the bottom, loosen the edges with a spatula, flip it, and cook the other side until it is lightly browned. (Alternatively, instead of flipping, place the omelette under the salamander or broiler.) The omelette should be soft but not runny in the center. Lustrer (lightly brush the top with melted butter), garnish according to the requirements of the recipe, and serve.