Julia Child's Pro Advice That Ensures Your Omelets Never Stick To The Pan - Tasting Table

"In a YouTube clip from season one of her cooking show "The French Chef," Childs says you must season an iron or steel pan before you use it. You might have heard of seasoning a cast-iron pan, which is essentially the same technique. To do so, Child says to heat it on the stove until it's hot to the touch. Then, you pour oil (preferably a neutral variety) into the hot pan and let it rest overnight."

"To ensure the omelet cooks quickly, an important part of perfecting the French dish is not to use more than three eggs, per the chef. You should also allow the pan to get hot over medium-high heat. If you don't let the pan heat up, the eggs might stick, and if the pan is too hot (and you don't work fast), you could get color on the outside of the omelet, which is not typical of the French version of the dish."

An iron or steel pan should be seasoned before use by heating it until hot, pouring in a neutral oil, and letting it rest overnight. The next day, sprinkle salt, wipe the pan clean, and it becomes ready for cooking. For a classic French omelet, use no more than three eggs so the omelet cooks quickly. Heat the pan over medium-high until hot to prevent sticking; excessive heat and slow handling can brown the outside, which is not typical. If seasoning is not possible, use a reliable nonstick pan and keep the correct stove heat.

Read at Tasting Table