Description
Indulge in the simplicity and comfort of an Omelette au Jaune Coulant. Perfect for breakfast or brunch, this French classic combines just three ingredients—eggs, salt, and pepper—into a creamy delight with a beautifully flowing yolk. The secret to achieving that luscious texture lies in low and slow cooking, ensuring the edges are perfectly set while the center remains irresistibly soft. With only 10 minutes from prep to plate, it’s a quick meal you can whip up any time. Customize with herbs, cheese, or veggies for your preferred twist. Enjoy it warm, with crusty bread or on its own as a delightful culinary treat.
Ingredients
- 4 œufs
- 1/4 cuillère à café sel
- 1/4 cuillère à café poivre noir
Instructions
- Break the 4 eggs into a bowl. Add 1/4 teaspoon salt and 1/4 teaspoon black pepper. Gently whisk to combine without incorporating too much air.
- Heat a non-stick skillet over medium-low heat for about 1 minute. Test the heat by dropping a small amount of water into the skillet; if it sizzles, it’s ready.
- Pour the egg mixture into the hot skillet and let it cook undisturbed for approximately 1 minute. The edges will begin to firm up.
- Tilt the skillet slightly to allow the uncooked egg in the center to flow to the edges. Cook for another 3 to 4 minutes until the edges are set but the center remains slightly runny.
- Fold the omelette in half using a spatula and cook for an additional 30 seconds to slightly firm the center.
- Serve immediately on a warm plate, allowing the yolk to flow when cut.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: French
Nutrition
- Serving Size: 1 omelette (2 eggs)
- Calories: 180
- Sugar: 1g
- Sodium: 260mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 370mg
Keywords: To enhance flavor, consider adding fresh herbs, cheese, or finely chopped vegetables to the egg mixture before cooking. Use fresh eggs for the best texture and taste, as they will yield a creamier result. Serve your omelette warm for the best experience; allow it to cool for a minute or two if needed, ensuring the yolk remains runny.