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General Procedure for Making Flat (
) or Rolled (
The Fundamental Techniques of Classic Cuisine
French Culinary Institute
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Clean and season a
well or use a nonstick omelette pan with a nonabrasive utensil to keep from damaging the nonstick coating as you stir.
Use two large eggs for an appetizer omelette and three large eggs for a breakfast or entrée omelette.
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.
Add 10 milliliters (2 teaspoons) of cream per egg to the mixing bowl.
Season the egg-cream mixture with salt and pepper and gently beat with a fork.
over medium heat; when hot, add 5 grams (1 teaspoon) unsalted butter.
When the butter foam subsides, proceed as described below, according to the kind of omelette you are making.