Usuba
French Omelet
A delicate omelet with a creamy texture inside and a lightly set crust. It cooks quickly in butter and is served immediately from the pan, folded into a neat rectangle.
- Total
- 30 min
- Standard serving
- 202 g
Ingredients
Total 4
Instructions
- 1
Step 1
Beat the eggs in a bowl with a fork. Don't whisk too vigorously — the mixture should be uniform, but not fluffy, otherwise the omelet will turn out dense. Salt and pepper to taste.
- 2
Step 2
Heat a 16–18 cm diameter skillet over medium heat. Add oil and heat until it begins to foam. Pour the eggs onto the skillet.
Shake the pan so the eggs are evenly distributed on the bottom. Cook for 1–2 minutes, stirring with a spatula so the butter and eggs are well mixed. Don't cook too long — the omelet is ready when it has set on the bottom but remains slightly liquid on top.
- 3
Step 3
When the omelet begins to settle slightly and soften, lightly salt and pepper it. Remove from the pan.
- 4
Step 4
Fold the omelet in half from two opposite ends to form a rectangle. Gently transfer it to a warm plate. Wrap it with a clean towel and fold it once more so the omelet takes the shape of a thick cigar. Season with pepper and serve immediately.
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