Rolled Omelette flavorful and golden

Name: Rolled Omelette
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 2 servings
Cuisine: French
Ingredients: This is a basic omelette recipe, have a look at our page about omelettes to find out more on the subject...; A nice omelette for 2 :5 Eggs; 1.4 oz (40g) Butter; Salt and freshly milled pepper

A recipe by Michelin-starred Chef Patrick Asfaux 4.3/5 (9 reviews) · 🍳 6 made it

Prep 5 min

Cook 5 min

Total 10 min

Servings 2 serv.

The classic mistake: a pan too hot that sets the outside before the inside is done. Medium heat, foamy butter, not smoking.

Ingredients for 2 servings

Adjust for

servings

This is a basic omelette recipe, have a look at our page about omelettes to find out more on the subject...

A nice omelette for 2 :

5 Eggs
1.4 oz (40g) Butter

Salt and freshly milled pepper

Step-by-step recipe

1 In a medium size bowl, break the eggs, season with salt and pepper then whisk energically with a fork.

2 Using a non-stick pan, melt down half of the butter.

3 Add the beaten eggs and stir quckly using a wooden spoon, in the same way than you would do to scramble eggs.

4 When it starts to make a compact mass (cook it to your liking), place your pan off the heat slightly on its side. Slowly lift the side of the omelette the clothest to you and slide 0.4 oz (10g) of butter (soft), and slowly let it come towards you all the way to the top of the side of the pan. Then put the rest of the butter on the top of the omelette.

5 Now, you have the first half omelette that you are going to fold back on the top of the second part of the omelette. Using a palet knife cut off the right end as well as the left end of the omelette.

6 Place the part of the pan the furthest away from you on the edge of a plate, lift the pan upward then flip the pan* totaly over the plate, in this way the omelette will be "rolled".

Don't worry if you are not able to get it right on your first attempt. Using a clean kitchen cloth, you can give its shape back rolling it with your hands.

There you are, now that you know this new cooking technic, we are going to make you discover a vast univers of culinary realisations.

A chef's advice

Keep it simple on the plate: a well-dressed green salad with a spoonful of walnut oil and a few garlic-rubbed croutons, nothing else needed. For wine, skip tannic reds that crush the egg. A Mâcon-Villages white or a Muscadet sur lie works perfectly, their light acidity and freshness hold up to the butter without overpowering it. Serve at 8-10°C, clean and precise.