This French-style omelet is made by cooking eggs quickly in butter over low heat, then folding them while the outside stays pale and the center remains creamy and soft. Even plain, it makes an elegant breakfast.
Lightly beat the eggs with a fork, salt, and black pepper, taking care not to incorporate air.
Melt the butter in a skillet over low to medium-low heat until foamy.
Pour the eggs into the skillet. Use a fork to gently draw the setting edges toward the center; remove from the heat when the base is just set.
Use the edge of the skillet to fold the omelet into thirds, transfer it to a plate, and serve immediately. If you wait too long, the inside will overcook.
Keep the heat low and remove the omelet before it takes on any color; a browned French omelet is considered a mistake. Use a well-buttered or nonstick skillet so it releases easily. Allergens: eggs and dairy (butter).
Eline sağlık, tam kıvamında olmuş. Herkese tavsiye ederim, güzel bir tarif. Lezzeti gerçekten güzelmiş.
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