Brunch

Herb omelette, cooked to perfection

A classic French technique: constant movement, controlled heat, a few seconds is all it takes.

Temps 10 minutes
Personnes 1 person
Niveau Easy
Omelette aux fines herbes, cuisson française classique

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Poêle essentielle en titane pur Maison Ferré® Pro, vue d'ensemble

Titanium Pro Essential Frying Pan

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Ingrédients

  • 3 eggs
  • 15 g butter
  • 1 tablespoon chopped chives, parsley, and chervil
  • Salt, pepper

Préparation

  1. Crack the eggs into a bowl, season with salt and beat with a fork just enough to combine the yolks and whites, without incorporating too much air.
  2. Heat the pan over medium-high heat. Add the butter: it should foam without browning.
  3. Pour in the eggs all at once. As soon as the edges begin to set, stir with the flat of a fork while shaking the pan back and forth.
  4. Continue this motion for 15 to 20 seconds: the eggs should remain glossy and slightly runny in the centre.
  5. Sprinkle with fresh herbs, tilt the pan, and fold the omelette into thirds using a fork or spatula.
  6. Slide it directly onto the plate, seam side down. Serve immediately.
Le conseil Maison Ferré

If the omelette looks cooked in the pan, it is already overcooked on the plate: residual heat always finishes the cooking. Take it off the heat a moment before you think you need to.

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