How-To: French Omelet

in Breakfast, How-To

Do you wear perfume? What do you smell like? Is this a personal question? Prolly. I think it is.

I usually don’t like the smell of perfume; I just dig the smell of soap. But, for the past two weeks I’ve been thinking that maybe–since I’m a grown woman now–I should smell like something other than laundry detergent. You know, like, have a scent.

So I’ve been on the search. I’ve smelled a lot. Tested a lot. Sneezed a lot. Been grossed out by most. Too much perfume can be like nose pollution. It’s invasive. Don’t be invasive with your perfume–that’s just rude.

The one that I love over and over and over…the one I can’t get enough of: Chanel No. 5. Totally classic and pretty. Makes me feel like a lady. I can for sure picture myself as a grandma, with my wrinkly hands and gaudy broaches (plan on wearing those), smelling like it.

Let’s talk classic. The omelet variety.

There’s the country omelet..and then there’s the French omelet.

Country omelets vs. French omelets.

Country omelets have larger curds, are usually browned on the outside and are typically filled with more heartier fare. They’re big and manly.

French omelets? Daintier, more delicate, smaller curds with creamy centers.

And to my surprise–taught to me by my dad–the technique is way different. They require a little work. WHO KNEW?!

The typical French omelet has four herbs: chervil (didn’t have it), tarragon (only like it in chicken salad), chives and Italian parsley. I added a little gruyére to mine too, because it makes every situation slightly better.

Let’s dooo it:

Over medium heat, melt some butter in a non-stick pan. And pour in the thoroughly beaten egg mixture.

Take a fork…(and if you’re concerned about scratching up your non-stick pan, use a plastic fork) and start scrambling the egg as it cooks.

…And then keep scrambling. This breaks up the curds and make them crazy small. This is where the delicateness is developed.

And then, do it some more.

When the egg sets a bit, flatten the eggs out evenly in the pan.

Take your fork (or spatula), and fold the omelet inward.

If you want to add cheese, place it in the center.

Tap the omelet so it moves downward in the pan and let it cook a bit longer. You want a creamy center, not a raw center.

Take your fork (or spatula), and run it around the edge and fold it inward.

Invert it onto a plate…and that’s it! Classic, dainty, French omelet!!

And now…let’s talk perfume!! Spill it! I need recommendations.

French Omelet

Print this recipe!

3 large eggs
1 1/2 teaspoon unsalted butter
1/2 tablespoon chives, finely diced
1/4 tablespoon Italian parsley, finely diced
Pinch of sea salt
1 tablespoon Gruyére, finely shredded

1. Beat large eggs, thoroughly.

2. Add chives, Italian parsley and sea salt. Beat until combined.

3. In a 6-inch pan, over medium heat, melt unsalted butter, swirling the butter in the pan. When the foam subsides, add the egg. With your fork, stir the eggs quickly, as you shake the pan with your other hand. This will give you uniform, small curds.

4. When the egg mixture begins to set, using your fork, flatten them in the pan. Cook for a minute or two, just so it cooks a bit longer.

5. Angle the pan downward, and using your fork, fold the top part of the omelet inward. If you’re adding cheese, place it in the center. Fold in the bottom part inward. Cook for 30 more seconds and then invert on a plate. Serve right away!

Technique by Jacques Pépin via my dad

{ 77 comments… read them below or add one }

Jamie-Lee November 29, 2011 at 6:34 pm

I wear vanilla fields. Delicate and pretty.

Also, sorry darling, but that’s not quite how you make a French omelet. You gotta use a rubber spatula and make it a little smoother. Plus you put the cheese before you fold the omelet =]

I’m in culinary school. Oh and PS. I love your blog!

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Adrianna November 30, 2011 at 1:57 am

It’s the the Jacques Pepin way. It’s his technique. And he is one of the founders of FCI so I’m pretty sure it’s correct. Here’s the NY Times article. Check it out!

http://www.nytimes.com/2011/10/19/dining/jacques-pepin-demonstrates-cooking-techniques.html?pagewanted=all

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LeahJo November 29, 2011 at 8:29 pm

You are too funny!

I felt like I was the only girl out there without a signature scent other than Dove’s pomegrante body wash. My husband bought me a while back Gucci’s Envy Me, and got lots of compliments from it. It smells girly but not pop princess girly. Just feminine.
Other than that. I got nothing.

Btw – love how you always have the perfect way to transition from everyday life to cooking.

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Adrianna November 30, 2011 at 1:57 am

“Pop princess girly.” <—THAT’S SO GOOD. I’M USING THIS PHRASE.

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Kelsey November 29, 2011 at 8:45 pm

fantastic tutorial! my dad taught me how to make an omelet too, that’s funny. As for scents, I’m with you – less is more. I’m all over some aveda yogi oils, but I do spritz a bit of hanae mori from time to time. It’s light, subtle, not overly sweet and girly. I’m not into all that stuff. bit.ly/rqEKJt

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Eugenia November 30, 2011 at 12:16 am

Try Muguet by Guerlain. Love it!

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cindy December 1, 2011 at 9:45 pm

Those are some omelet making skills! I’ve never even tried to make any kind of omelet–country or french-y.
When I’m feeling fancy I wear my Issey Miyake L’Eau d’Issey…I love it, love it. It’s fresh, warm, and sparkling…according to Sephora. It smells like pretty goodness to me.

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Lisa December 2, 2011 at 1:07 am

Looks so pretty! I must beg you to try “Lola” by Marc Jacobs. It smells wonderful!

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Diana December 2, 2011 at 2:19 am

Child perfume. You’ll love it! I never wear anything else.

http://www.childperfume.com

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Rebecca - Life in New York December 2, 2011 at 1:19 pm

That looks jummy!

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Alexandra December 3, 2011 at 6:28 am

This is how I usually make my omlettes with the small curds but didn’t know they were “French”. However, I beat in about 1 T. heavy cream per egg. It yields a in a richer moist omelet.

I agree that some perfumes, especially when applied seemingly an oz at a time, can be offensively intrusive to the extent of inducing a headache and nausea. If applied sparingly, many of the same fragrances can be pleasant (less is best). I like the lighter scents of philosophy (Amazing Grace) and fusion brands Ultimate Clean.

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MWG @ Midwest Girl in LA December 4, 2011 at 4:20 pm

Delicious! I think I’ll have to make one for breakfast this morning now. Love your blog.

As for perfumes, if you want classic, I’d recommend smelling any Burberry scents. I like Summer. I also love Daisy from Marc Jacobs, The One from Dolce & Gabanna, and Issey Miyake.

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Pricila Hernandez December 4, 2011 at 10:31 pm

that looks sooo yummy mujer!!

If you like sweet smelling perfumes, as I do, I recommend Jessica Simpson’s fancy and Pink Sugar. I get so many compliments, its insane. The boys love the smell. lol, including my boy.
Kenzo’s flower smells so pretty if you like the softer and clean smelling scents.

good luck (:

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Chrisan December 16, 2011 at 6:33 am

I’m gonna have to also recommend Light Blue. The best scent ever. Before Light Blue, I always wore Happy by Clinique.

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Kristen @ The Endless Meal.com December 28, 2011 at 7:15 pm

I love omelettes but have never been able to make them successfully myself. Your post is going to change that! The omelette I just ate, using your recipe, was infinitely better than any other I’ve made myself. It wasn’t perfect (yet) but it was light and fluffy almost everything an omelette should be.

Thanks for sharing your recipe!

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Christy January 1, 2012 at 4:13 pm

Made this today and my husband loved it, way different than all the fillings country style.
Scent wise try Jo Malone-Pomegrante Noir-Love it, just check out the site many different options.

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Cookie and Kate January 2, 2012 at 11:06 pm

Thans for schooling me on the art of the French omelet! I rarely wear perfume, but when I do, it’s Dolce and Gabbana’s The One. It’s “the one” for me. Har, har.

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kerry January 16, 2012 at 3:57 pm

i started reading this post and the first thing i was gonna reccommend was channel either number 5 or chance. my first perfume at 15 was chance and since then i have been a channel exclusive. i now only use mademoselle, but everyday i use bath and body works or vicky secrets spry cause chanel is too expensive to use everyday plus i work in a hospital so i have to keep perfumes down good choice every woman needs to find a chanel perfume that suits them

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Bess March 13, 2012 at 12:50 pm

Perfume? I’ve read comments that this is only for old ladies, but, I’m only 59 and have loved OPIUM since I was in my twenties. Granted it is an evening fragrance, but if you apply it lightly it is wonderful for day. You will forget you have it on and someone in the afternoon will ask “What is that fragrance you’re wearing?” Get a sample and give it a try. I think you will love it.

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Adrianna March 13, 2012 at 3:51 pm

Hi Bess! Thanks for the recommendation–I’m gonna give it a try.

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Evan Hughes November 10, 2013 at 11:48 am

Anything by Le Labo.

Reply

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