Making a Classic French Omelet in a non-carbon steel pan is difficult enough. The challenge comes in when you try to make one in a carbon steel pan.
First, please make sure you have a good quality carbon steel pan like Vollrath or Matfer Bourgeat makes. Here are a couple of pans that I recommend.
The Best Carbon Steel Pans for Omelets
This 8 1/2-inch Vollrath pan can be found on Amazon here.
I like this Vollrath pan because it is the perfect size for omelets. It is not a heavy carbon steel pan; the handle is welded to the pan and not riveted. This welded handle makes it extremely easy to clean. Once this pan is seasoned, it is a joy to cook with.
I recommend the 10 1/4″ Matfer Bourgeat carbon steel pan next.
The Matfer Bourgeat pan is heavier than the Vollrath pan I mentioned above. It also has a welded handle to the pan, making it easier to cook and clean. The angle of the sloping sides makes it easy to flip your food if you are a flipping type of person…lol.
This pan has a short handle, and the entire pan fits perfectly in my oven between the racks.
When you cook with this pan, it has a solid feel, and I find it extremely easy to shake it when making French Omelettes. This pan stays “solid” on the burners and feels great in your hands. It almost creates a symbiotic relationship with you. You will love this pan.
Read the reviews on Amazon, and it will be hard to find a more highly rated pan.
I think you can tell by now that I love this pan!
How to Season Your Omelette Carbon Steel Pan
Now that you have your new carbon steel pan, it is time to season it prior to use. I have written a lot of ways you can season your pan, along with videos that will help you to see precisely the method I use for seasoning.
I use the potato skin, salt, and oil method because it just works. Here is a video on how I season my carbon steel pans. It is crucial that you follow these instructions and season your pan prior to cooking with it.
I recommend that you do NOT use the Flaxseed oil I used in the video below. Instead, I recommend using Avocado or Grapeseed oil. These two oils do not form hard surfaces like Flaxseed oil, and therefore they do not chip off and fall into your food when cooking.
In addition, I suggest you take a quick look at this article on the best type of oil to use when cooking with carbon steel pans. Use butter when making omelets.
I can guarantee this: If you learn to make a Classic French omelet correctly, it will impress your friends. They will have experienced eggs like they never have before.
Danger Danger. The problem that will arise is that they will always show up at your door for breakfast and demand that you make them a Classic French Omelette. Eating a Classic French omelet is a whole new culinary experience.
Step-by-Step Method of Making French Omelet
1. You can buy a good carbon steel pan. One of the pans listed above would be perfect.
2. Take steps to season your new pan. Video Instructions can be found here.
3. Take one, two, or three eggs, or use any number of eggs you desire and place them in a bowl. Do not add salt, pepper, or other spices at this time. Do not add milk, cream, or Vodka to the egg as you beat them with a fork. (I mentioned Vodka just to see if you were paying attention). Use only your fork to beat the eggs. Do not use a blender because you do not want a lot of air bubbles in your beaten eggs. As a habit, I usually set my eggs out of the refrigerator for 30 minutes before I crack them open. This is my “thing,” and you do not have to do this pre-warming “thingy” if you do not want to.
4. It is important to have everything at hand before you begin cooking. Make sure that you have plates, cutlery, butter, silicone spatulas, etc, close by so that you can reach them quickly. Once you put your eggs into the pan, you cannot leave them to find something you forgot. Preparation is important, or your omelet will turn to mush…..
5. If you are using a gas stove, set your heat to “2”. If you are using an electric stove, start with a setting of “low.” You can adjust it later when you become familiar with the settings you need. I imagine that induction stove settings would be similar to electric stove settings.
6. Place a slice of butter about 1/4″ wide in the pan. Keep an eye on the butter as it starts to melt. Bubbles will form, and as time goes by, the bubbles will decrease. Do not change the heat settings. Once the butter bubbles start to diminish, add your beaten eggs. If you wait too long, the butter will brown, and you will wind up with a French Farm Omelet instead of a French Classic Omelet. A French Farm omelet has brown on the top of the egg, which, I found, is due to the browning of the butter or because the pan is too hot.
7. Once the beaten egg is in the pan, take your fork and lay it on top of the eggs, and stir gently in a clockwise or counterclockwise direction. The direction is not important, but make sure that you do not press too hard on the back of your fork. I let the weight of the fork do the work. This may take a little practice.
8. Fold the omelet like it is shown in the video above
9. Use salt and pepper as desired.
