From America's Test Kitchen Season 10: Best Weekend Breakfast
In contrast to half-moon diner-style omelets, the French omelet is a pristine rolled affair. The temperature of the pan must be just right, the eggs beaten just so, and hand movements must be swift. We decided to ditch the stuffy attitude and come up with a foolproof method for making the ideal French omelet—unblemished golden yellow with an ultra-creamy texture, rolled around minimal filling.
The classic method requires a black carbon steel omelet pan and a fork, but a nonstick skillet worked fine here. Instead of a fork, which scraped our nonstick pans, bamboo skewers and wooden chopsticks gave us small curds with a silky texture. Preheating the pan for 10 minutes over low heat eliminated any hot spots. For creaminess, we added very cold butter, which dispersed evenly and fused with the eggs for a moist, rich omelet. To keep the omelet light, we found the perfect number of strokes; excessive beating unravels egg proteins, leading to denseness. We tried different heat levels, but even at medium heat, the omelet cooked so quickly it was hard to judge when it was done, so we turned off the heat when it was still runny and covered it to finish cooking. Finally, for an easy rolling method, we slid the omelet onto a paper towel and used the towel to roll the omelet into the sought-after cylinder.
Because making omelets is such a quick process, make sure to have all your ingredients and equipment at the ready. If you don’t have skewers or chopsticks to stir the eggs in step 3, use the handle of a wooden spoon. Warm the plates in a 200-degree oven.