Jacques Pépin: A Classic Omelet

A French omelet, not better than an omelet that you make in a diner here, to make in fact the way my mother makes her omelet and most people in France, exactly the same. However this is a classic French omelet, three eggs, salt, pepper, a little piece of butter in there, and we're gonna do it in a very creamy, creamy way, very tight curl. The curd will have to be very tight. Commercially you would let that take, and bring this occasionally to a large curd. In the french omelette you will mix this all the time. Make it very creamy. You don't even want to let the top of the omelet brown, [UNKNOWN] from the egg. [SOUND] And you would see that at the end here when I'm ready to roll it, [SOUND]. Close to now, I will bring all of my mixture right at the end here. It's still very soft as you can see here and I'm rolling. But I leave it one layer, it's like rolling a carpet. Yeah, the whole thickness is here. Bringing that around, bringing one lip here. Now the lip should be a half moon there. Bring this around. Bang the side of your dish is to bring the other lip back up, bringing down on top of it. This is the time now that you would want to stuff it, if you wanted to stuff it. Now you want to change hands to whatever it is, bang it on the side. [SOUND] Until it really comes to the edge of the pan. Put your serving platter right against it and avert it. Now that omelette should be very creamy, no pleat on top of it, golden, and very moist in the center. If I cut the center of it. You wouldn't see that [INAUDIBLE] is going to be very soft and creamy, the way it should be, with tight curl.