Antoni Porowski’s French Omelet With Cheese and Chives
- Total Time
- 10 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
- 2large eggs
- 2½tablespoons unsalted butter, preferably European-style or cultured
- Pinch of kosher salt
- ⅓cup coarsely grated Gruyère, sharp Cheddar or Fontina
- Flaky sea salt, such as Maldon or kosher salt
- Black pepper
- 1tablespoon finely chopped fresh chives
Preparation
- Step 1
Whisk eggs in a medium bowl until well combined and smooth, taking care not to whip in too much air. The point is to combine the yolks and whites very well.
- Step 2
In a small nonstick skillet over medium-low, heat 1 tablespoon butter until the butter has melted and just begins to foam.
- Step 3
Pour in the eggs. Working quickly with one hand, gently move the pan in a circular motion over the heat (this will keep the eggs moving and evenly cooking). With your other hand, use a small rubber spatula (or chopsticks) to stir the eggs in a loose figure-eight pattern, creating small curds and scraping down the side of the skillet as you go. Continue until the eggs are mostly cooked through but just a little runny on top, 2 to 3 minutes.
- Step 4
Remove the pan from the heat and sprinkle the omelet with a pinch of salt, then sprinkle the cheese down the center. Gently shake the pan so that the omelet shifts toward the side of the pan opposite the handle and up the side of the pan. The part of the omelet above the edge of the pan should fold back over on itself – use your rubber spatula to give it a hand, if it doesn’t.
- Step 5
Slide 1 tablespoon of butter underneath the omelet that’s still in the pan. (This will help keep the omelet tender and soft – and it tastes really good.)
- Step 6
Using the spatula, roll up the omelet, then flip it seam-side down onto a warm serving plate. Slide the remaining ½ tablespoon butter across the top, then sprinkle with a pinch each of salt and pepper and the chives. Serve hot.
Private Notes
Cooking Notes
add an egg and subtract a tbsp butter
Compared to other omelet videos so many crucial parts were overlooked. I tried multiple times with horrible results. Check out the masters video - Jacque Pépin instead of wasting more eggs.
One exists! Google Antoni Tan France French Omelette. He makes one there.
Subtract one tbls butter, used goat cheese
Significantly too much butter, esp for two eggs. Will yield a greasy mess. Try Clark's version instead. That recipe employs the added trick of incorporating water, which helps keep the eggs both lighter and more forgiving in the pan if cooked a bit too long. The addition of a small amt of milk or cream achieves a similar effect while also making the eggs creamier.
Re stirring: moving the spatula continuously in little circles, let it scan across the entire surface of the pan to create small, soft curds. When the eggs are mostly done but still wet, spread them gently into an even-ish layer, neaten the edge, then sprinkle on ROOM TEMP cheese. Fold once, then turn off the gas and cover to let the fillings melt. Wait two minutes, then top with butter and serve.
Like it so much
This was easy and delicious! Why can’t restaurants cook it like this. Perfect!
It’s ALWAYS tasty. But, I still don’t have the technique down, so sometimes it’s tasty scrambled eggs or a regular shaped omelette
Amazing. After all these years making omelets, these two attempts were the best ever. I am now converted. Thank you
I substituted the gruyere cheese with fresh Parmesan. And added a pinch of chili flakes. Super yummy.
This is delicious! I subbed parsley and dill for chives because I had them on hand. Hands down the best omelette I’ve ever made. I didn’t achieve a very good fold over but it didn’t matter. I made sure not to overcook and the sea salt and herbs to finish really made it sing. Hats off to the French and Antoni for changing my omelette game.
Compared to other omelet videos so many crucial parts were overlooked. I tried multiple times with horrible results. Check out the masters video - Jacque Pépin instead of wasting more eggs.
Really good! Practice will make perfect, but for a first time try not at all bad. Did get carried away on the flake salt, so next time, restraint.
I made this with fresh thyme because had no chives, and it was a beautiful addition to the flavor. I used Fontina Val d'Aosta, and 1/3 cup was just the right amount. I don't usually follow a recipe when I make an omelet and the restrained portions here perhaps are what resulted in its exquisite perfection. An absolutely lovely dinner, sensuously rich but not overwhelming in quantity.
A non-stick wok works really well
This is perfect. I used salted butter, so it was a liiiiiiitle on the salty side, but ate it all anyway. This is going in the breakfast/brunch rotation.
I really want to make this, but I’m gonna need a video first. I cannot picture most of the moves I’d need to make (stir in a figure 8?) and for one step it seems a third hand might be needed. It looks lovely though so maybe there will be more tips in comments.
One exists! Google Antoni Tan France French Omelette. He makes one there.
Add a tablespoon of water to the eggs before cooking.
Advertisement