Making omelettes can be easy. Or it can be hard. I have tried several different techniques over the years. Some work. Some don’t. But sometimes it’s not about the technique, its about how the omelette turns out. It’s easy to over cook an egg so that it is dry. This one isn’t


Somewhat misshapen yes, but dry…no!

This is Pepin’s omelette. Creamy on the inside. Lightly, very lightly cooked on the outside. Perfect!

Pepin’s Classic French Omelette

    3 large eggs, preferably organic
    A dash of salt and freshly ground black pepper
    1 1/2 teaspoons unsalted butter
    Chopped chives, for garnish

Using a fork, beat the eggs, salt and pepper in a bowl until thoroughly mixed. The strings, when held up, should be short, not long and thick.

Heat butter in an 8-inch, nonstick skillet until hot and the foaming has subsided. Pour the egg mixture into the center of the pan and cook over medium heat, allowing the eggs to set and curl at the edges. Then, with the tines of your fork, stir the eggs so the runny part fills the areas between the set curds. When most of the eggs are set but still slightly liquid inside, the omelet is ready.

Fold the omelet in half. The outside should have a nice brown color. Invert onto a plate, garnish with chives and serve immediately.

It took me several tries to get the creamy inside. I am still working on the only lightly browned outside. I don’t plan to give up.

These were good with the chopped chives mixed in. Simple. Quick.

This week’s theme for I Heart Cooing Clubs was EGGS Did the other members go simple like I did, or did they cook up something fancy? Go check it out.