The test of a cook. Pale, never browned, soft as a pillow, folded perfectly. Three eggs, butter, salt — and technique. Gordon Ramsay built a career on this. It takes ten attempts and then it becomes instinct.

Classic French Omelette

Stephanie Sharpe

@steph

5 months ago

The test of a cook. Pale, never browned, soft as a pillow, folded perfectly. Three eggs, butter, salt — and technique. Gordon Ramsay built a career on this. It takes ten attempts and then it becomes instinct.

#simple#10-minute

Recipe

Ingredients

·3 large eggs

·1 tbsp unsalted butter

·1 tbsp fresh chives minced

·1 tbsp crème fraîche optional

·Fine sea salt and white pepper

Instructions

1.Crack eggs into a bowl and beat thoroughly with a fork.

2.Season lightly.

3.Heat butter in an 8-inch nonstick pan over medium-high.

4.As butter foams, pour in eggs and immediately stir with a rubber spatula.

5.Keep stirring constantly — this is not scrambled eggs.

6.When eggs are 90% set, stop stirring, let the base set briefly.

7.Fold onto a plate. It should be pale yellow, not golden.

8.Top with chives and a dot of crème fraîche.

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