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French Omelet

A lightly browned omelet seasoned with coarse sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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French Omelet

Ingredients

Directions

Prepare the eggs

  1. Break the eggs into a bowl and beat until smooth.

  2. Add the salt and mix well.

Cook the omelet

  1. Heat a small saucepan and grease it with a small piece of butter.

  2. Pour the egg mixture into the pan.

  3. As the egg sets, lift it with a fork to allow the uncooked liquid to flow underneath.

  4. Continue until all the liquid is cooked.

  5. Let it cook until lightly browned on the bottom.

  6. Roll the omelet, turn it onto a hot plate, and serve immediately.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Eggs
Set into a delicate structure as they cook, forming the body of the omelet.

The step that matters

Lifting the setting egg with a fork. Lifting the partly set egg lets uncooked liquid flow underneath to cook, keeping the omelet tender and even instead of rubbery and scrambled in patches.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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