French Style Omelet: James Beard Method

1. 1

   Beat eggs for 20-30 seconds at most.

2. 2

   Place butter in a hot pan.

3. 3

   Butter is ready when foam starts to subside and maybe starts to brown a little.

4. 4

   Pour in the eggs.

5. 5

   Let set for 2-3 seconds then cook for 20-30 seconds until just golden, tilting pan and rolling egg toward opposite side of pan, using a spatula to help push it and keep it together.

6. 6

   Keep the pan tilted at a slight angle, away from you, gradually flipping the pan so that the omelet flips over onto itself.

7. 7

   Slide the omelet onto a plate and serve, brushing with garlic, chive or red pepper butter and fresh herbs for garnish.

8. 8

   FRENCH OMELET VARIATION: After eggs set for 2-3 seconds, sprinkle Gruyere cheese across raw middle.

9. 9

   DUCK FAT VARIATION: Use 2 tablespoons of duck fat in place of the butter.

10. 10

    Suggested wine: A light, crisp young white wine such as a Muscat from the Alsace region--perhaps one from Dirler.

* Per serving · 4 servings · Values may vary.

No additional tips available.