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Rolled Omelette (L'Omelette Roulée) Recipe



This omelette should be made in a seven-inch French omelette pan, and a gas flame is usually more successful than an electric stove.

The rolled omelette is the most fun of any method, but requires more practice. Here, the pan is jerked over high heat at an angle so that the egg mass is continually hurled against the far lip of the pan until the eggs thicken. Finally, as the pan is tilted further while it is being jerked, the eggs roll over at the far lip of the pan, forming an omelette shape.

A simpleminded but perfect way to master the movement is to practice outdoors with half a cupful of dried beans. As soon as you are able to make them flip over themselves in a group, you have the right feeling; but the actual omelette-making gesture is sharper and rougher.

You might want to try mastering this easier technique beforehand.

Click here to see Julia Child's Tomato-Filled Omelette recipe.

Click here to see her recipe for Pipérade.


  • 2 or 3 eggs
  • Big pinch of salt
  • Pinch of pepper
  • 1 tablespoon butter, plus more for serving


  • French omelette pan, 7 inches in diameter at the bottom


Beat the eggs and seasonings in a mixing bowl for 20-30 seconds, until the whites and yolks are just blended.

Melt the butter in a pan over very high heat. As it melts, tilt the pan in all directions to film the sides. When you see that the foam has almost subsided in the pan and the butter is about to brown, pour in the eggs. Let the eggs settle in the pan for 2-3 seconds to form a film of coagulated egg in the bottom of the pan.

Grasp the handle of the pan with both hands, thumbs on top, and immediately begin jerking the pan vigorously and roughly toward you at an even, 20-degree angle over the heat, one jerk per second. After several jerks, the eggs will begin to thicken.* (A filling would go in at this point.)

Then increase the angle of the pan slightly, which will force the egg mass to roll over on itself with each jerk at the far lip of the pan.

As soon as the omelette has shaped up, hold it in the angle of the pan to brown the bottom a pale golden color, but only for 1-2 seconds (otherwise the eggs will overcook). The center of the omelette should remain soft and creamy. If the omelette has not formed neatly, push it with the back of your fork.

Turn the omelette onto a plate, rub the top with a bit of butter, and serve as soon as possible.