An Elegant late night supper, an impromptu brunch for unexpected guests or an early morning breakfast — the French omelette is a classic meal that when perfected is as versatile as it delicious.

You Can prepare the French Omelette with mixed herbs, salt and butter or be creative with the fillings using ingredients like gruyere & ham or smoked salmon and asparagus.

The perfect accompaniment to the omelette may include a lightly dressed crisp salad, shoestring fries or a glass of medium dry white wine.

The secret to perfecting the omelette lies in the technique. Mastering the technique will elevate your omelette from the ordinary into something special.

Here are a few articles and videos to help you master the technique of preparing the French Omelette.

—P.F.M.

When it is a frittata. This is not a difficult philosophical question; it is as plain as the tortilla on your plate. Despite this, everywhere you look, frittatas are categorised with, or referred to as, omelettes.

An omelette must be rolled or folded. You are aiming for a solid outer shell and – although the filling may contain ingredients with a certain resistant bite to them – the interior should be ethereally fluffy, gooey or even ever so slightly runny. The omelette’s core should be what foodies call baveuse, if you want to get all ooh-la-la about it.

What an omelette is not is a mixture of eggs and multiple other ingredients cooked as a whole disc in the pan and then, when solid, turned out. That is a frittata. The rules are simple. Do you cut it into slices to serve it? That is a frittata. Does it contain potato? That is a frittata. Does it need finishing in the oven or under the grill? Then, 99.9%* of the time, that is also a frittata.

Read the rest of this article at The Guardian

Chef David Kinch of California’s Manresa earned three Michelin stars with his artful, adventurous cooking — but as any great chef knows, the true test of a cook is how skillfully they can prepare eggs. In this video from the acclaimed PBS series Mind of a Chef, Kinch demonstrates his method for the perfect omelette.

Read the rest of this article at Eater

Elizabeth David included two omelette recipes in her seminal French Country Cooking: omelette aux pommes de terre and omelette aux croutons et fromage. That was six decades ago – the book celebrates its 60th birthday this year. David, of course, knows her eggs: when, some 23 years later, she published an anthology, it was concisely titled An Omelette and a Glass of Wine. That image – of the lone diner settling down to enjoy, as David would have it, “the almost primitive and elemental meal” of a good omelette and a fine vintage – has firmly etched itself on to my consciousness. Childhood holidays in France were characterised by post-ferry stopovers to eat omelettes, days as a student marked by parental advice that they make the perfect cheap supper. I’ve not always loved them, I have to admit; eggs were a food I had to grow into – unlike, say, ice cream and pancakes. But I do now.

Read the rest of this article at The Telegraph

Peels Restaurant, Michelin Star Head Chef Martyn Pearn shows you how to cook the perfect Omelette.

Read the rest of this article at The Economist