Usuba
French Omelet with Butter
A delicate omelet with an airy structure. Made from eggs and butter cooked slowly over low heat using a special rolling technique. The result is a light, fluffy omelet with a subtle flavor.
- Total
- 15 min
- Standard serving
- 102 g
Ingredients
Total 4
Instructions
- 1
Step 1
Melt the butter in a medium-sized skillet over low heat. The butter should melt slowly, without hissing or bubbles.
- 2
Step 2
Break the eggs into a bowl and beat lightly with a fork or whisk until smooth. There is no need to beat the foam.
- 3
Step 3
Pour the hot oil from the pan in a thin stream into the eggs, stirring constantly. This will prevent premature cooking of the eggs.
- 4
Step 4
Salt and pepper the mixture with white pepper to taste.
- 5
Step 5
Pour the mixture onto a pan with oil. On low heat, wait until the edges of the omelet start to turn white. Carefully lift the whitest edge with a spatula and begin rolling the omelet into a roll, helping with your hands. Don't wait for the top to cook completely — start rolling when only the edges turn white. While rolling, the omelet will cook through inside and remain light on the outside.
- 6
Step 6
Place the omelet on a plate by sliding it out over the edge of the pan, seam side down. The omelet will be tender and fluffy.
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