Classic French Omelette Recipe Without Milk

Step-by-step recipe

1. Eggs for an omelette, as for any dish, need to be fresh. You need 2–3 per serving. I made two versions of the dish, and they turned out practically the same. I didn't add a filling, although one is almost always used. I wanted the layer of egg to be thin, without “bubbles”, and the dish itself to have a delicate, subtle taste. For serving I fried some toast, either in a dry pan or greased with butter. I also prepared a very little finely chopped parsley and a small piece of cheese.
   
2. The first version: an omelette from three eggs with no added water. It comes out thicker and denser, which is great for laying a filling on. Crack the eggs into a small bowl. It doesn't hurt to make sure they aren't spoiled and that there are no pieces of shell. Season with a pinch of salt and pepper. If you can, white pepper is better.
   
3. Next, beat the mixture thoroughly with an ordinary hand whisk until smooth. A small number of bubbles on the surface is fine. Many even think it makes the dish airier. Whether to blend the whites and yolks completely is a matter of personal preference. Professional chefs say you should, so see for yourself.
   
4. It's best to fry in a pan with a flat bottom 20–22 cm across and sides low enough for the finished dish to slide onto a plate without trouble. You need only a little butter, but grease the bottom and the lower part of the sides very thoroughly. Heat the pan until a drop of water rolls across the bottom and evaporates. Grease the pan evenly with butter. Reduce the heat to medium.
5. Pour the prepared mixture into the pan and spread it in an even thin layer over the bottom, simply by tilting the pan from side to side so the mixture fills the empty spots. Almost immediately the egg white on the bottom starts to set, so reduce the heat even more. That way the underside of the omelette won't brown too much. Also use a spatula or knife to loosen the edge of the egg from the sides of the pan.
   
6. After 2–3 mins the white and yolk are almost completely set. Quite often cooks roll the egg pancake into a tube right during frying, when the top of the mixture is literally on the verge of complete coagulation. Or they lay out a filling and then fold it in half or like an envelope. I fry the mixture until it has set completely and tilt the pan over the plate so the finished omelette slides onto it.
   
7. The second version, which makes a thinner omelette, differs in that I added 1 tbsp of water to the contents of two eggs. Then everything is the same: salt and pepper, mix thoroughly and fry. The result was a thinner omelette with a more delicate texture.
   
8. Usually, if you have no other ideas, the omelette is rolled into a tube. Then it's sliced or left as it is. Served this way, it can be very slightly underdone, just a touch, and it will “finish” from its own inner heat. When serving an omelette I'm, let's say, somewhat of a minimalist: a lightly toasted slice of bread, a pinch of finely chopped parsley and just a little hard cheese grated on top.
   
9. You don't have to roll it. You can simply fold the omelette in half and add toast, herbs and a little cheese. This version suits fillings better. Fried mushrooms, vegetables, tomatoes and cheese all work, and brynza and ham are excellent. Sweet fillings aren't rare either, by the way. The famous clafoutis is a sort of egg version of a cherry pie.
   
10. Quite often, before serving, a little butter is added on top of the egg, which gives the dish a glossy, even shining look. You can also cook it in the oven, but then the finished dish comes out fluffy.