The Perfect Omelet

Perfect Omelette

Master the Art of Making a Fluffy, Creamy Omelet

Mastering the classic French omelet is both a satisfying and impressive culinary skill. One of the easiest and most inexpensive meals, it works beautifully for breakfast, lunch, or dinner. For best results you should always cook an omelet in a nonstick pan usually 8"-10" in diameter. Always cook gently on a medium to medium low heat to ensure the eggs are lightly browned on the outside and creamy on the inside with a fluffy, light texture. You can experiment with a variety of fillings including meat, cheese, and diced vegetables once you perfected the perfect rolled omelet.

The Perfect Omelet

By Le Creuset


  • 3 whole eggs, as fresh as possible
  • 1 ½ tbsp. butter
  • Salt and white pepper
  • 2 tbsp. goat or other fresh cheese
  • ½ tbsp. chopped chives or tarragon


  • Toughened Nonstick fry pan
  • Medium mixing bowl
  • Whisk
  • Silicone spatula
  • Kitchen towels
  • Plates and utensils
  • Salt and pepper mills
  • Knife and cutting board


Whisk eggs until well combined and all whites are mixed into yolks.

Heat half of the butter in a nonstick skillet over medium heat; don't let it brown. Add eggs and stir vigorously with a silicone spatula while shaking the pan. Season with salt and pepper, and scrape down the sides of the pan. Continue to stir, shake, and scrape down sides until eggs just barely begin to coagulate into creamy curds. Do not let them cook dry or start to color.

Once the eggs are holding together on the bottom and still runny on the top, remove pan from heat to let set for 15-20 seconds. Make sure omelet is releasing from the bottom, then add goat cheese in a line across the center with a few pieces of remaining butter. Slowly roll omelet away from handle, pushing with spatula, over the cheese. Continue to roll and flip out of the pan, seam side down onto a plate.

Use a paper towel to form the omelet into a roll if it came out of the pan without rolling. Season with a little more salt and top with tarragon.