Maynards Wine Blog

Recipe: French Omelette

The classic French omelette is one of my favorite things to make and eat! Achieving that beautiful custard-like omelette takes some patience but is always worth the wait. 

You can add anything you want to the inside of the omelette. I like mine with just some fresh chives and sea salt or a little boursin cheese rolled into it at the end.


What you need:

  • 10 inch non stick skillet
  • Rubber spatula    
  • Fresh eggs — the fresher the better!
  • Cold Butter
  • Salt
  • Pepper
  • Chives for garnish


For a perfectly cooked omelette, you need smooth eggs. Whisk them to incorporate the whites and yolks until you’re left with an even mixture with no white strands or pieces of yolk floating around. If the eggs fall back into the bowl in a smooth, uniform stream, they’re ready to cook!

Place your nonstick skillet over medium-low heat to warm. When hot, add about a tablespoon of butter, making sure the pan isn’t too hot. If the butter sizzles in the pan, it’s too hot! When the butter is melted, add the eggs followed by a pinch of salt and pepper. Quickly start stirring the eggs in a circular motion with the rubber spatula, making sure the eggs don’t stick to the bottom. You can also move the pan in a circular motion (this helps insure it doesn’t stick). Make sure that you are also scraping down the sides of the pan so you don’t have any overcooked egg. When the egg is almost all the way set, remove from the pan from the heat and let rest for about a minute for the bottom to finish cooking. After a minute, starting at the handle end, begin to roll the omelette up. Once you do the first roll. Place another pat of butter above the omelette (so it melts down into the omelette) and keep rolling the omelette until it’s all the way rolled up. Place onto a plate and garnish with some sea salt and fresh chives. You can also rub a little more butter on the top to give it a nice sheen.