Why not try to create this quick and easy classic which is also often used as a test of a true chef! Le Cordon Bleu Master Chefs have created this traditional French rolled omelette recipe for you to try at home. Traditionally this omelette has no colour - meaning no hint of brown - no wrinkles and is a little runny on the inside.
Note: Traditionally, omelettes are rolled using a cloth. Not only does it assist in giving the omelette its final torpedo shape, but it also absorbs any excess butter from the cooking.
Makes 1 omelette Preparation time: Cooking time: Total time:
30 ml clarified butter
Salt & pepper
10 ml clarified butter (to serve)
Break the eggs into a large bowl, season, and whisk well.
Heat the clarified butter in the omelette pan over medium heat. When the butter is hot, pour the egg mixture into the pan. Stir gently with a fork, lifting the bottom to allow the uncooked eggs to flow underneath. The eggs should not set too quickly or take on too much colour.
Once the eggs are almost completely set - that is, they can no longer be stirred - give the pan a good shake or tap. Lift the pan almost vertically; with the aid of the fork, fold the omelette in half and slide it onto the prepared plate, folding it again onto itself.
Cover with a clean kitchen towel, and press along the sides, forming points at each end.
Brush the top of the omelette with clarified butter before serving. The omelette can be served plain, or filled.