← Nouns Cooking · French

Ingredients

• 5 very fresh eggs, separated
• 1 tbsp Crème fraîche
• 40 g salted butter
• a pinch of salt and pepper

Method

1. Whisk the yolks with the crème fraîche and seasoning until smooth and slightly pale.
2. In a clean bowl, whisk the whites to soft, foamy peaks. Fold them gently into the yolks with a spatula.
3. Melt the butter in a 26 cm frying pan over medium heat until foaming but not brown. Pour in the egg mixture and level it.
4. Cook for 4–5 min without stirring, lifting the edge to check, until the base is golden and the top is still moist and airy.
5. Fold the omelette in half and slide it onto a warm plate. Serve immediately, before it deflates.

Tips

• The original was whisked in a copper bowl in rhythm and cooked over a wood fire; a balloon whisk and gentle heat do the job at home.
• The centre stays soft, so it is not suited to pregnant women or anyone who needs fully set eggs.

Sources

Written in our own words after cross-checking these recipes:

The Good Life France French Cooking Academy Catholic Culture