It doesn’t get any more “cooking” than this.
URGENT: my beloved partner Chris informed me that this is not a French omelette but actually a “country” omelette. It is not a country omelette, which is brown. But he is right that it’s not as custardy as a traditional French omelette, of course, so let’s just call it an omelette that studied abroad while I question the fabric of my reality. The recipe has been updated below.
Love, Ori
There are a few things you need to to do in order to become a man: change a tire, assemble a bed frame, sleep on a mattress on said bed frame.
If you are going to become a gay man, one of those things is making a French an omelette.
Why? Because French omelettes are hard to make, and as gay men, we are good at everything. And when you find yourself at an AirBnB in Guerneville one day with 18 people you barely know, the first thing you’re going to need to do the following morning is impress them. If you don’t, they’ll think it’s weird.
Note: just because you do not need to know if you are not a gay man, French omelettes are delicious and making them is a nice skill to have.
You’ll need:
3 large eggs
½ Tbsp butter
you can go up to 1 Tbsp if you feel like you need more, but it may be on the greasier side (with this method anyway)
salt
pepper
8-10” well-seasoned carbon steel pan (non-stick is fine, but carbon steel is also truly non-stick if you season it right and cook with it enough)
Step 1
But the butter in the freezer and chill at least 10 min.
Step 2
We’ve all seen the Bon Appétit video. Crack the eggs into a bowl and beat them for much, much longer than you think. Like 2 minutes. You want the eggs to look foamy and for there to be no visible streaks of egg white. I like beating my eggs with a fork but you can beat them with a whisk I guess.
Season with a single twist of freshly ground black pepper and a big pinch of salt.
Step 3
Heat your pan over medium heat until it’s hot enough so when you wet your flingers and fling water droplets on them they will dance on the surface for a bit, not immediately evaporate.
Step 4
As soon as your pan is hot enough, grab the butter from the freezer and drop it in the pan. Turn the heat to low and move the butter around until it covers the whole surface of the pan. As soon as your pan surface is covered, drop your eggs in, the butter doesn’t have to melt all the way. But the butter is colder than normal because you do not want it to brown for that classic omelette look.
Canonically you’re supposed to whisk them immediately with a fork on the pan’s surface, but I never felt good about doing that so I use a spatula instead. The idea is to get as much of the liquid to set as possible on the bottom while still retaining some liquid on top. You do that by seperating the egg liquid periodically with a spatula to expose it to the hot pan. It’s hard!
Step 5
As soon as you realize that trying to run a spatula through your eggs might break them because they are too solid, turn off the heat and cover the pan somehow, preferably with a fitting lid. Check after one minute. The mixture in the center should be wet but not runny. Your mixture’s edges might be a little crispy. That’s ok.
Step 6
Run a spatula underneath the egg mixture to make sure it’s fully separated from the pan. Carefully fold one end of your egg mixture into the center. Fold the other end on top of it while rolling it onto a plate. Fold it over itself if it feels right. Finish with more pepper a pinch of Maldon and serve with some seasoned arugula.
