Creamy French Omelette Recipe — Soft, Custardy Made in a Skillet
A proper French omelette baveuse is barely set, velvety, and glossy inside. The goal is a thin, tender exterior that wraps a custardy center — no browning, no rubber. In this step-by-step guide I’ll show you how to nail heat control, stirring, and the fold so you get that restaurant texture in 90 seconds flat. I’m also sharing pro tips (pan size, butter temperature, carryover heat) and easy variations (herbs, cheese) that keep the technique authentic while fitting a weeknight breakfast, brunch, or a quick “eggs for dinner” in North America.
- Servings: 1
Source: Michel Dumas
Ingredients
- eggs
- unsalted butter
- fine sea salt
- freshly ground black pepper
- chopped chives or parsley
- finely grated cheese
- sautéed mushrooms or ham )
- olive oil