carrie sheridan's Note:
Using water, instead of the usual cream or milk, makes eggs much more delicate. It's a French chef's secret.
My Private Note
Units: US | Metric
- 1In a bowl, beat the eggs thoroughly.
- 2Add the water and beat again.
- 3Season with salt and pepper to taste.
- 4Place butter in a 9-1/2 inch omelet pan over medium heat and when the butter bubbles, tilt the pan so that the butter coats the sides.
- 5Pour in the egg-water mixture and, as it cooks, use a knife to pull the mixture away from the sides of the pan. Again, tilt the pan so that the uncooked egg fills this space. Continue to do this until the omelet is cooked.
- 6Using a spatula, loosen the omelet from the pan. Flip one half of the omelet over the other half (away from the handle) and slide it on to a platter. Garnish with parsley and serve.
- 7For scrambled eggs, pour into a cold skillet into which you have placed 2 TBS of melted butter and cook over medium heat, constantly scraping the egg away from the bottom of the pan.
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Nutritional Facts for A Very Light French Omelet
Serving Size: 1 (114 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 197.9
- Calories from Fat 141
- Total Fat 15.7 g
- Saturated Fat 6.7 g
- Cholesterol 438.2 mg
- Sodium 181.0 mg
- Total Carbohydrate 0.7 g
- Dietary Fiber 0.0 g
- Sugars 0.7 g
- Protein 12.6 g