The Best Omelet You’ll Ever Make (Restaurant-Quality)

French omelets are hard to master, but not for you.

I'm Frank, a professional chef and culinary instructor,

and today I'm gonna show you how to make a true

French omelet.

No more lumpy consistency, botched flips onto the plate

or dry interiors.

This is French omelet 101.

French omelet is one of those things

that if someone makes it for you,

it's a truly special thing.

Unlike an American style omelet, which is firm brown

and filled, a French omelet is a smooth un brown roll

finished with herbs and butter.

It's one of the simplest dishes on paper,

but the most telling in practice.

But guess what? I believe in you.

The French omelet is about the texture of the omelet,

which is soft and pale.

Getting the right color and texture

for your omelet starts right here

when we mix the eggs together.

We wanna blend them really well so that the whites

and the yolks are completely combined.

Takes a few extra minutes,

but that's the way you're gonna get it right.

First thing I wanna do is crack my eggs.

I have a bowl for my shells.

Whenever I crack eggs, I try and crack 'em

on a flat surface, not on the edge.

If you crack them on the edge, you get little

fragments of shell in there.

Crack it on a flat surface, two thumbs in.

Open that up, right?

If you happen to get shell in there,

believe it or not, shell attracts shell.

Shell is the easiest thing to get shell out.

Oh, see, I got a big piece of shell in there, right?

Get that shell out with your shell.

I'm gonna use a fork, not a whisk.

Whisks add a lot of air into things

and I don't want this to have a lot of air.

I want it to be a fairly dense omelet,

so I'm just gonna break my yolks and I'm just gonna whisk

and give it a good two or three minutes with no visible yolk

or visible white.

If you see streaks, things cook at different temperatures,

you might not get an evenly cooked omelet.

Chef is going to yell at you.

I think I have no more striations in there.

I mix it up really well, and we're good to go.

I think I can cook this omelet.

Everything's here and it's gonna move really quickly.

Let's talk about a few things before we start.

It's really important that you have

everything you need close by.

I have salt, butter, eggs and my plate

because this omelet comes together super quick.

Well, I'm doing a really traditional French omelet,

super simple, no fillings.

We can fill them, but the omelet is kind of a celebration

of the egg itself.

I'm using a 10 inch non-stick pan.

We're gonna add our butter to the pan,

and once we start hearing the butter speak

to us like a little crackling,

that's when we're gonna add our eggs.

Are you ready for the magic?

Heat my pan, medium high heat.

I'm gonna put two nice dabs of butter in there

because I want this to have a nice buttery flavor.

Just let my butter melt.

That doesn't mean I want color on my butter.

I don't want any color on my butter.

We're just gonna wait for our butter to start

snap, crackle and pop a little bit.

I like that sound.

I'm gonna add my eggs into the pan.

A nice pinch of salt while they are liquid.

I want my eggs to be slightly liquidy

and creamy when I take it off the heat.

The key here is movement.

We want to move the eggs around, get in there

and really mix it up.

Mix, mix, mix, mix until our eggs

start to form a really nice base, right?

And we're just gonna flip it over, getting your omelet down

to the crook of the pan,

and that's gonna give you a little bit of a football shape.

Give it a tap.

Try and get it to come out to the edge.

It's a tilt and pour out onto your plate

and shape our omelet.

So right there is where I really want my shape

in my omelet.

That is a nice French omelet.

What I like to do here is just take a little pad of butter,

brush it on top.

Get a little bit of chives on top.

Just add a little oniony garnish.

And that's how it's done.

Like I said, it comes together real quick.

Timing, control, and a little bit of finesse

makes a nice French omelet.

When you look at the omelet, it's nice and shiny.

I rub a little butter on top.

The eggs are super pale.

It's got that nice kind of football-like shape.

Making a french omelet is super fast,

but look at the end result.

You have a beautiful, creamy, bright yellow omelet

that is almost like kind of art gallery type.

Alright, so it's time to taste.

Let's cut into it and see how we did.

You generally learn this in culinary school

and some chefs will actually test their cooks on a French

omelet because it is deceptively simple.

You can see the interior is moist and custardy.

I'm gonna give it a taste.

It's buttery, it's light, it's creamy.

A good French omelet is all about texture.

The texture here is on the money, soft and silky.

It's not firm, it's not overcooked,

my eggs are creamy, and that's how I know

that this is a delicious French omelet.

French omelets are all about temperature,

timing, and technique.

Keep practicing, don't stress about perfection.

Every time you make an omelet, you will learn something new.