It’s something I wanted to try a long time ago and for reasons that escape me, I never did. What am I talking about? The classic French omelette. I remember watching Jacques Pépin make one and it looked so easy and yet… here I was eons later, still having not not tried it myself.
And then, a few weeks ago (okay, okay, maybe it was a month), I watched Sydney make one for Sugar on Season 2’s episode “Omelette” on The Bear. Seeing Sugar’s blissful face as she bit into it, I decided, OK, NOW I am going to! And yet, it’s not until Janet, my The Simmering Chef friend, posted hers on her blog did I get the required kick in the pants to just do it!
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I admit I was worried my pan would cause me grief. I know not why, as it was not an issue at all. Also, I had never seen the use of a strainer (Jacques did not use one) for the eggs but I can assure you, it is worth the effort and I, for one, will not skip this step. I didn’t take pics of mine as my strainer is an ancient Tupperware one I’ve had for, lemme see…. 36 or so years? It still functions – and though not metal, and I cannot see why I shouldn’t use it, ugly as it is. Those who know me, know I used my stuff until it dies.
And a small note. I knew I had cranberry-pepper Boursin in my freezer. I took it out the day before and let it thaw in the fridge. I then put it in a baggie and worked it with my hands to soften it. It’s a tad too sweet for my tastes for this recipe and I knew I was taking a chance but hey, I’m all about the use what you have! Next time, I’ll use the garlic and herb, or other more savoury variety. Or shredded cheese. Or none.
Oh, and pleased, don’t worry if your omelette rips as you fold it over. Just nudge the missing piece and tap it down. And if you feel more comfortable flipping the whole thing in the pan, then do it. Practice makes perfect!
I had fresh tomatoes and cucumbers in my garden and made a simple salad as a side. Add a glass of wine and you have the perfect dinner!
French Omelette with Boursin cheese
Equipment
- 1 small bowl
- 1 strainer placed over bowl
- 1 fork or whisk for mixing eggs
- 1 non-stick 8" frying pan
- 1 rubber spatula
Ingredients
- 1-3 tbsp butter
- 1-2 tbsp water
- salt & pepper, to taste
- 2 oz Boursin cheese (in a piping bag for ease of use) or shredded cheese of choice
- 1 oz ridged chips of choice
- 1 small bunch chives, chopped for garnish
Instructions
- As this dish comes together very quickly, it is a must to have all your ingredients in place. The "meez" (to quote Anthony Bourdain) - mise en place
- Place your strainer over your small bowl, and break your eggs into it. Mix them with a fork (or whisk, if you prefer) so that the eggs go through it, leaving behind that stringy part of the egg. This is the longest part!
- Add 1-2 tbsp of water, season with salt & pepper and whisk once more
- Place pan over medium-low heat. Very important to get this just right because too low and the eggs stick, too high and they brown (which is fine unless you are doing a French omelette)
- Add a good tbsp of butter and swirl it around your pan, ensuring you coat the sides and all of the bottom
- Pour the eggs into the pan and don't touch them for a good minute
- Using a rubber spatula, stir the eggs around gently, creating curds then leave them for another 30-60 seconds
- Repeat the process gently. Should the eggs stick a little, lift the sticky side and add a little knob of butter. Make sure there is egg covering the whole bottom.
- The French like a runny egg and in this case, I have to agree. It's not liquid-runny, but you can see they are very soft. This will give you such a sensuous feel in your mouth.
- Once you see the eggs are almost set, pipe in a line of cheese in the upper third (or sprinkle the grated cheese in the same area) and do don't do like me, leave a good inch on either side
- Using the spatula, gently nudge the top third over the cheese
- Bring your plate over and gently slide the bottom of the omelette onto your plate and turn your pan so that the top third covers the bottom. The heat of the omelette wil make your cheese oozy (or melt the shredded one)
- Rub a knob of butter along the top, making it shiny
- Sprinkle with your chopped chives
- Take your handful of chips and crush them over your omelette
- I served mine with a tomato and cucumber salad, dressed simply in olive oil and balsamic vinegar and a glass of deliciously buttery Chardonnay (coz that's what I had).
As a little bonus, and to help you see how it’s done, here is Sydney making said omelette for Sugar (With little modifications. She shakes the pan as Jacques Pépin does. I did a mix of shake and gently stir. You do what works best for you!)
Looks delicious!
It was divine!
Well damn, now I know why my omelettes stick…I have the heat too low. I also know why I have so much trouble folding them over. Because I fold them in half…or try to. You fold yours in thirds. Makes sense. AND another mistake is putting the filling too close to the edge. You’d of thought I would have learned by now. Au contraire! They don’t call me stupid for nuthin’!
Maybe I should stick to scrambled eggs. I’m good at scrambled eggs. At least I’m not left with “egg on my face” when I serve them!
This is a great post Dale. Thanks for the cooking lesson.
Ginger
Haha! That, or your pan is no longer non-stick!
Nothing wrong with folding them in half – that’s just another version. In thirds, is the French way, oui, oui!
Nah, ya gotta try again 😉 And, even if it “rips”, doesn’t matter (mine did) and you fold it over in the pan, that’s okay, too. You best not ever call you stupid again!
Funny, I had scrambled eggs today.
So glad you liked this, Giinger! 🙂
WTH! Are you telling me that non-stick pans don’t remain non-stick for eternity?! I’m just gonna stick a fork in my eye and be done with it. So I might need new pots and pans? Boy! You gotta be nukkin’ futz to cook anymore! 🤗
Ginger
Sorry, darlin’! Especially, if they have little scratches in them. (And that’s not a good thing to use as that means the non-stick stuff (Teflon) is now getting into your food which is no bueno…
I love your spunk!
Hey all my best pots and pans were kept in hiding until my kids moved out! My son used my frying pan once and buggered it up! Thank goodness it was a $20 jobbie, but still…
Looks mighty fine, Ms Dale. Glad you finally tried making it. Very kind of you to share my link too. Mochas Gracias. I think it might be time to make another omelette!
Thank you, Chef! I’m glad I did, too. And of course I shared your link 🙂
I know… I was tempted this morning but refrained. Soon, for sure!
Boursin = gastronomic paradise. Period.
Cannot disagree with you there. I will, however, specify that for me, the cranberry-pepper was a tad too sweet for this particular recipe.
Q
This is sumptuous looking. WITH the crunch involved it take the dish to a completely higher level, as if that was possible considering the tasty lineup you’re running out there.
Mmmmmm doesn’t seem like enough.
MMMMMMMMMMM
Yes, that’s better.
Marco
Marco,
This is a party in your mouth, tell you what. It is oh so very sensuous…
MMMMMMMMMM is just about right!
Q