French Omelette

I have a particular admiration for the appearance of omelettes served in hotels—they're so plump and appealing! After numerous attempts, I've finally managed to create a perfect omelette. A great omelette is incredibly soft and tender, without any air bubbles, appearing smooth and delicate!

To avoid any mishaps, it's helpful to review the following tips before getting started. These are key points I've gathered through multiple attempts and refining the process:

1、How to choose the right pan?

Opt for a non-stick skillet—it's crucial!

Avoid oversized pans, as they can affect the final shape. Hotels typically use 4-inch pans, resulting in a visually appealing omelette. I use a 6-inch skillet, so I require more eggs.

2、How many eggs to use?

Use an ample amount of eggs—the more, the better, for a plump appearance. With my 6-inch skillet, I use at least 4 eggs. Too little egg mixture results in quick solidification, failing to achieve that desirable plumpness.

3、How to prevent the omelette from browning too much or burning?

Use an adequate amount of butter; it shouldn't be heated until it's brown and smoking, just melted.

Continuously flip the omelette with chopsticks during cooking. Stay focused and don't leave it unattended; otherwise, the omelette will brown too much and lose its tenderness.

4、How to prevent the egg mixture from having a fishy taste?

This tender omelette has a small amount of egg mixture enclosed within the egg skin. If concerned about a fishy taste, you can add a little milk and cooking wine, which can make the eggs softer and eliminate any fishy taste.

These are the key points I've discovered. Combine them with the steps below, and let's create the perfect omelette together!