General Procedure for Making Flat (Plate) or Rolled (Roulée) Omelettes

Appears in
The Fundamental Techniques of Classic Cuisine
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About
  1. Clean and season a poêle well or use a nonstick omelette pan with a nonabrasive utensil to keep from damaging the nonstick coating as you stir.
  2. Use two large eggs for an appetizer omelette and three large eggs for a breakfast or entrée omelette.
  3. For quality assurance, break the eggs, one at a time, into a ramekin or small bowl. If the eggs are perfect, with unbroken yolks, transfer them one at a time to a mixing bowl.
  4. Add 10 milliliters (2 teaspoons) of cream per egg to the mixing bowl.
  5. Season the egg-cream mixture with salt and pepper and gently beat with a fork.
  6. Heat the poêle over medium heat; when hot, add 5 grams (1 teaspoon) unsalted butter.
  7. When the butter foam subsides, proceed as described below, according to the kind of omelette you are making.