How to make the perfect omelette
Wed May 14 2008
The task: Making a perfect omelette
The pro: André Soltner, former chef-owner of Lutèce and dean of Classic Studies at The French Culinary Institute
Video by Elizabeth Kreutz
Illustrations: Atsuhiro Saisho
Heat an eight-inch nonstick pan over a high flame. Break three eggs into a bowl. Beat with a fork until the yolks and whites are completely blended.
The pan should be very hot, but not smoking. Control the temperature by removing the pan from the burner, not by lowering the flame (which could cause the eggs to stick). Add one teaspoon of butter to the pan and swirl; it should not brown. Mix a pinch of salt and pepper into the eggs. Pour them into the pan.
Using the back side of the fork (or a rubber spatula), rapidly stir the eggs while shaking the pan with the other hand. When the eggs have formed soft curds, stop stirring and leave for about three seconds before removing from the heat. At this stage, the omelette should be at the correct point of doneness.
Hold the pan at a 45 degree angle. Using the fork, roll the top edge of the omelette down until it’s folded in half. Now, rap the base of the handle with your fist: The omelette should barely jump with each strike, causing the bottom half to curl up the side of the pan. Tap the pan against the countertop to slide the omelette to the very edge.
Carefully flip the omelette onto a plate so that it’s seam side down. Adjust it with your hands to make it an even, almond-shaped roll, tapered to a close at each end. It should have minimal browning and be moist inside.