Master the French culinary classic with tips from cooking instructor Maggie Norris who teaches publisher Renee Dee how to make this creamy omelette.
Classic French cooking is typically regarded as some of the most technically difficult to execute. Fine French cuisine can be found around the world in the top kitchens, helmed by masters of traditional French techniques. After all, there is a reason why the word “gourmet” is en Français. Many international culinary greats and Michelin-decorated chefs started in the same place: French cooking schools.
One of the very first dishes young, aspiring chefs learn to make is a classic—the traditional French omelette. Recently, ICONIC LIFE Publisher Renee Dee was joined by Maggie Norris of Whisked Away Cooking School to learn how to make this ICONIC dish. We had the opportunity to shoot our most recent video at a beautiful home represented by Frank Aazami, a leading realtor at Russ Lyon Sotheby’s International Realty.
As we learn from Maggie, the traditional French omelette doesn’t use a plethora of ingredients or the folded-in-half style of American breakfast omelettes. All you need are eggs, Kosher salt, pepper and butter. A French omelette is served rolled featuring its creamy inside with a cheesy texture and flavor, despite there being no cheese involved.
A good French omelette is pillowy to the touch and an even shade of pale yellow throughout without any browing. Mastering this simple French cooking will have you on your way to earning a coveted white hat.
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One of the very first dishes young, aspiring chefs learn to make is a classic—the traditional French
Nikolay Litov / Shutterstock
● 3 large eggs
● Kosher salt and freshly ground white or black pepper
● 1 tbsp unsalted butter
● Chopped chives to garnish
1) Start with a pristine non-stick skillet. If you have even one scratch in the pan, it will no longer be non-stick. Also, check to see if metal cooking utensils can be used on your skillet.
2) Crack your eggs on a flat surface to avoid getting eggshells in your ingredients.
3) Mix your eggs using a fork. A whisk will add too much volume to the omelette.
4) Add in your salt and pepper.
5) Preheat the pan to medium heat.
6) Add the butter to your pan as you often do in French cooking. When it starts to foam, that is the right time to add the eggs.
7) With a fork or spatula, lightly scramble the eggs while shaking the pan back and forth on the burner.
8) When the tines of your fork make an indentation in the eggs, roll your omelette away from you, almost in half. Fold the other side towards you.
9) Flip onto a plate to serve. When you touch your omelette, it should be soft.
10) Add finely chopped chives to garnish.
ICONIC TIP: If you get eggshell in your eggs, use an eggshell to retrieve it. Eggshells attract eggshells.
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Making French omelettes one by one may be time consuming. French cooking, especially omelettes, is best when made fresh, but if you are entertaining and want to make the omelettes ahead, you can. Make them earlier that same day, refrigerate the omelettes and then bring them back to heat slowly in a 200-degree oven as to not cook the creaminess out of the omelette. You can also hold omelettes in a warmed chaffing dish on low heat.
Watch our ICONIC KITCHEN series with ICONIC LIFE Publisher Renee Dee and Maggie Norris, owner of Whisked Away Cooking School. Maggie teaches Renee how to make Living Beautifully better, like cooking a French omelette or grilling the perfect protein on ICONIC LIFE’s YouTube. As she always says, if she can do it, so can you!
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