Classic Omelette

"Cooking an omelette always intimidated me, until I discovered Julia Child's technique. In her old black-and-white cooking shows, she assured me that anyone could cook an omelette as long as you had "the courage of your convictions." Turns out, she was right! I practiced her method and now I can say, this omelette really is my perfect egg recipe: with a golden exterior, soft interior, and loads of savory flavor. The secret is just understanding the timing and having faith in the process!"

"I like to use an 8- or 10-inch skillet for omelettes. These sizes create just the right thickness: don't go larger or your omelette will be too thin and difficult to roll. In terms of surface, I like to use a stainless steel or cast iron skillet: you just have to preheat the pan for 2 to 3 minutes to prevent sticking."

A classic French omelette cooks very quickly and focuses on timing to achieve a golden exterior and a soft, creamy interior. Use an 8- or 10-inch skillet to obtain proper thickness; stainless steel or cast iron are recommended with a 2–3 minute preheat to prevent sticking. Whisk eggs with a little water for tenderness and cook in butter for flavor and browning. Optional fillings include shredded cheese (cheddar and Parmesan recommended) and other ingredients. The method emphasizes quick cooking, careful heat control, and proper pan size to produce a tender, rolled omelette in about thirty seconds.

Read at A Couple Cooks