French Omelet

Posted at 3:33 PM, Aug 19, 2013
and last updated 2013-08-19 15:33:34-04

French (Tri-Fold) Omelet

These omelets are traditionally not stuffed, but a small amount of cheese or other ingredients can be added before folding them. Often, any garnishes are added after the omelet is plated by cutting a slash in the top and presenting garnishes stuck into the top. We are looking for four qualities in perfect product:

  1. Perfectly smooth exterior
  2. Lovely oval shape
  3. Extremely moist and tender all the way through
  4. No extra color, or browning.


2 eggs

Pinch of salt

1 tsp oil, bacon fat, or butter

Optional: 1 tsp whole butter

You will need a non-stick pan about 6-7 inches in diameter and a high temp rubber spatula. I prefer a blue steel French omelet pan, but a Teflon coated non-stick pan works fine.


  1. Be prepared with a warmed plate and any garnishes ready to go.
  2. Whisk eggs and a pinch of salt thoroughly with a fork. They should be very smooth and not at all “gloppy”.
  3. Heat 6 inch non-stick pan over medium heat till quite hot. Add liquid fat.
  4. Working very quickly, pour eggs into pan and start stirring with rubber spatula at high speed. This is speed 3. This is where you get the eggs evenly heated
  5. When you see the eggs develop large “curds”, slow down your stirring (this is speed 2) to continue develop those curds. This makes the omelet fluffy and light.
  6. Just before the eggs begin to set, slow down your stirring (speed 1). Here you are just trying to even out the eggs into a single layer.
  7. As soon as you have the eggs evenly distributed, they should be almost done. Tip the pan to fold one side over a third of the way, and roll the omelet over to create an oval shape. The residual heat should continue to cook the egg. If you need to, you can add a little butter to the pan to help move it around and keep it from browning.
  8. You are done! Remove omelet to warm plate and serve. The whole process should ideally take less than 60 seconds!