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This French omelette is a classic dish, known for its soft, tender, and subtly savory interior. Made with fresh eggs, a pinch of salt, fresh chives, and parsley, it’s cooked quickly in butter to achieve a smooth, creamy texture. The key is vigorous beating and specific pan handling to create a perfectly rolled omelette with a 'baveuse' (super soft and tender) center.
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Beat eggs with salt, chopped chives, and parsley until well combined. → Heat butter in a non-stick pan, adjusting heat to moderate-high. Pour in eggs, stirring and shaking continuously. → Tilt the pan, push eggs, then tap the handle to roll the omelette into shape. → Slide onto a plate, butter, and garnish for serving.
Beat eggs with salt, chopped chives, and parsley until well combined. → Heat butter in a non-stick pan, adjusting heat to moderate-high. Pour in eggs, stirring and shaking continuously. → Tilt the pan, push eggs, then tap the handle to roll the omelette into shape. → Slide onto a plate, butter, and garnish for serving.
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A pinch of salt is crucial as it loosens protein networks in eggs, helping them retain moisture and tenderness.
Beat the eggs *very well* to achieve a smooth, tender texture, preventing a watery or stringy omelette.
Use a non-stick pan and a nylon fork or chopsticks to avoid scratching the pan.
Precise heat management is key: start hot, but adjust to prevent butter from burning and ensure even cooking.
The combination of shaking the pan and stirring the eggs rapidly is essential for creating small, delicate curds and a creamy interior.
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