If you’ve ever had a really bad omelette, then you know the value of a perfectly cooked one.diner from here to Siberia, what arrives at the table is rarely a perfect omelette — glossy like a yellow, lacquered table.
The French set the gold standard for omelettes. Legend has it that Napoléon and his army were traveling across France when they stopped in Bessières, a small town in Southern France near Toulouse. An innkeeper there served Napoléon an omelette so exquisite that he had everyone in the town round up all the eggs for a giant omelette for his army. The tale lives on with the annual making of a giant omelette known as the brotherhood of the Bessières' giant Easter omelette.
Since this is an omelette lesson in the French-style, go ahead and pull out the butter along with the eggs for this cooking lesson. Master this essential technique and impress your brunch guests with your superior omelette-making skills by following the simple steps outlined below that will have you cooking omelettes like a pro.
Angela Carlos is the Cook Editor at The Daily Meal. Find her on Twitter and tweet @angelaccarlos.