Classic French Omelette

Choosing the right eggs do matter when cooking and baking. For instance when baking, use eggs that are not prime. However, when cooking eggs such as poached, sunny side up, fried, omelet, hard boiled, and making sauces, custards, ice cream, and so on, use the best and freshest eggs available such as organic free range or pasture-raised. Healthy hens produces healthier and more nutritious eggs. Those eggs produce a richer, orange tone, while the regular eggs have a bright yellow hue 🐣

Omelet should not be served overcooked but rather slightly runny in the inside (baveuse). Crack 3 eggs in a pastry bowl, season with salt and beat with a fork. Throw in chives. Heat up a nonstick medium size frying pan – set on medium-high heat. Melt in butter and add eggs. Use the back a fork (use a rubber spatula if you are concerned about scratching the pan). Make a 8 motion while shaking pan as eggs begin to set, when almost set but still runny – incline pan and tap to gather scrambled eggs towards the opposite side. With the fork, begin to fold the omelette into half moon shape. At this juncture, stuffing can be added such as cooked veggies, cheese etc.. Turn the heat off and tap the handle of the pan to lift up the omelette and fold the leap. Bang it and and flip on a hot plate. Serve immediately. Bon appétit! Omelette aux fine herbs has a mix of finely chopped Italian parsley, chervil, tarragon and chives.