Intermédiaire
French
Ratatouille
Source: Traditionnel
75 min4180 kcal
VéganeVégétarienSans gluten+1
Photo à venir
Débutant
Classic French Omelette
Pale, creamy and rolled — no color, no filling, just eggs and butter cooked with patience and a fast wrist.
Source
Recette de French culinary technique · 👨🍳 Chef · A foundational restaurant technique
Les noms des cuisiniers et créateurs figurent uniquement à titre de mention de source. More Recipes Please est indépendant et n'est ni affilié, ni approuvé, ni sponsorisé par eux.
Traditional dish — A dish with no single author. The link is background on where it comes from — the steps here are our own writing, not a reproduction.
Watch it being made · 3 videos
⏱ 10 min🍽 1 portions🔥 300 kcal🇫🇷 France
VégétarienSans glutenFaible en glucidesKéto
Étapes
Beat the eggs thoroughly with salt until completely uniform and slightly frothy.
Melt the butter in a nonstick pan over medium heat until it foams but doesn't brown.
Pour in the eggs and stir constantly with a spatula, shaking the pan, to form small soft curds.
When the eggs are mostly set but still glossy on top, stop stirring and let the base set for a few seconds.
Tilt the pan and roll the omelette over onto itself, folding it into a neat cigar shape.
Slide it seam-side down onto the plate; the top should be smooth and pale yellow.
💡 Astuces
- Take it off the heat while the center still looks slightly underdone — carryover finishes it.
- Keep the eggs moving so no color forms.
- A good nonstick pan and softened butter make this far easier.
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