“Baveuse” – a French word used to describe perfectly cooked rolled omelettes where the exterior is smooth and uncolored and the interior is loose and slightly runny. To achieve this, make sure the pan you’re using is properly seasoned or opt for a nonstick pan. Then play with the heat. You want a nice, gentle heat so that the pan is thoroughly heated, but not too hot that the butter browns and colors the eggs when added.
Once you’ve mastered the technique, you can customize your omelette any way you like. We know it’s hard, but restraint in the amount of filling you add is key! We’ve been guilty of “unrollable” masses that ended up being diner omelettes (still delicious though!) as opposed to the more elegant rolled omelettes.
- 2 eggs
- Unsalted butter
- Sliced ham
- Gruyère cheese, grated
- Chives, finely sliced for garnish
- Break the eggs into a bowl and whisk with a fork, being careful of incorporating too much air.
- Heat up a pan over low-medium heat and add in butter as needed to coat the bottom of the pan.
- Add the eggs to the butter and stir continuously with a rubber spatula. When the eggs are beginning to set, stop stirring and lightly lift and tap your pan a few times to expel any trapped air.
- Season with salt before adding a layer of ham and cheese.
- Fold the right edge of the omelette over onto itself and tilt the pan over a plate.
- Allow gravity to slide the omelette down while you use the spatula to keep rolling the omelette until you reach the end.
- Tilt onto a plate with the seam-side down and garnish with chives.