Ingredients:

  • 2 or 3 large eggs

  • 1 Tbsp butter

  • Salt and pepper to taste

  • 1 Tbsp crème fraîche or sour cream (as the first filling)

Standard Fillings:

  • Cut into one flat squares or grate cheese (e.g., Cheddar, Swiss, or Gruyère)

  • Sautéed mushrooms

  • Cooked ham or bacon

  • Fresh herbs (e.g., chives, parsley, basil)

Better Fillings:

  • Caviar and chives

  • Salsa, grated cheddar cheese and onion

  • Smoked salmon and onion

  • Sautéed wild mushrooms

  • Grated Gruyère or Comté cheese

  • Lobster or crab meat

Perfect 2 or 3-Egg Omelette

Instructions:

Beat the Eggs

  1. Crack 2 or 3 eggs into a bowl, adding a pinch of salt and pepper. 

  2. Beat the eggs with a fork or whisk until the yolks and whites are fully combined and slightly frothy.

Prepare the Pan

  1. Heat an 8-inch non-stick pan over medium-low heat. 

  2. Add 1 tablespoon of butter and allow it to melt and coat the pan evenly. 

  3. Be careful not to use high heat, as the goal is to keep the eggs soft and prevent browning.

Cook the Eggs

  1. Pour the beaten eggs into the pan, tilting it so the eggs cover the bottom evenly. 

  2. Let the eggs cook undisturbed for about 10-15 seconds until the edges start to set. 

  3. Gently pull the edges toward the center with a spatula, tilting the pan to let the uncooked eggs flow to the edges. 

  4. Stir the center of the eggs to ensure they are getting cooked.

  5. Avoid browning to maintain a soft, tender texture.

If the Center is Not Cooked

  1. If the center remains runny, reduce the heat to low and cover the pan for a few seconds to finish cooking the eggs without browning.

Pull Pan Off the Heat to Add Fillings

  1. Remove the pan from the heat and spread 1 tablespoon of crème fraîche or sour cream over one half of the omelet. This provides a creamy base and helps bind the other fillings. 

  2. Add the fillings.

Fold and Finish:

  1. Gently fold the omelet in half with a spatula, covering the fillings. 

  2. Slide the omelet onto a plate.

Note: Many people struggle to get the omelette out of the pan smoothly. I recommend the flip method—pick up the pan, hold a plate near the edge, and carefully flip the omelette onto the plate in one motion. This prevents tearing or breaking the omelette.

Serve

  1. Garnish with fresh herbs and, if you’re feeling luxurious, top with a small spoonful of caviar or another upscale filling.

Note: Many people struggle to get the omelette out of the pan smoothly. I recommend the flip method—pick up the pan, hold a plate near the edge, and carefully flip the omelette onto the plate in one motion. This prevents tearing or breaking the omelette.

Tips for Success:

  • Avoid Browning: Use low heat to keep the eggs tender and pale.

  • Pull Off Heat while adding fillings: Remove the pan from the heat before adding fillings to prevent overcooking the eggs.

Crème Fraîche or Sour Cream: Recommended as the first filling for creaminess and to bind the other fillings..