Omelette aux Fines Herbes

Fresh Herb Omelette


No French cook has completed his apprenticeship until he can make a perfect omelette. It's not as easy as it seems. Moist inside (not runny) and lightly brown outside (not dry), it should be rolled onto the plate from the pan and served seam side down.

NOTE: This is one of the most popular French omelettes, flavoured simply with freshly chopped herbs. Dried herbs are no substitute. If all those listed are not availabie, use fewer herbs, different herbs, or no herbs at all (if no herbs are added the result will be a delicious omelette nature).

18 eggs
Salt and freshly ground pepper
30 ml (2 tbsp) chopped chives
30 ml (2 tbsp) chopped chervil
10 ml (2 tsp) chopped parsley
130 g (4.5 oz) butter
Several sprigs parsley, to garnish

Butter, softened, for platter

EQUIPMENT: 15 cm (6 inch) omelette pan (preferably non-stick)

Lightly butter a serving platter with the softened butter.

Break the eggs into a bowl. Add salt and pepper and the fresh herbs. Beat lightly with a fork to blend. Leave the mixture to rest for at least 30 minutes to allow the herbs to flavour the eggs.

Prepare 6 omelettes (see technique photographs): heat 15 g (1/2 oz) butter in the omelette pan over medium heat until hot; do not let the butter brown. Pour in about one-sixth of the egg mixture and cook gently, stirring constantly. When the eggs begin to set but are still soft on top, use a spatula to fold the edge of the omelette that is closest to the handle in towards the centre (ideally fold the omelette into thirds). Lift up the folded edge and slide about 7 g (1/4 oz) butter under it. Then, with your free hand tap the handle of the pan sharply, so that the far edge of the omelette slides up the side of the pan. Fold this edge in towards the centre and continue cooking for about 2 minutes, until the omelette is very lightly golden on the bottom.

Holding the buttered platter with one hand, grasp the handle of the pan in the palm of the other hand, and turn the omelette out, seam side down, onto the platter. If necessary, shape the omelette into an even form. Pour any butter remaining in the pan over the omelette. Cover the platter with aluminium foil to keep the omelette warm. Repeat to make the remaining 5 omelettes.

Serve garnished with sprigs of parsley.

copyright (c) 1991 Le Cordon Blue