This post is going to show you how to make a Classic French Omelet in a Carbon Steel Pan.
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, you have to make sure that 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 at Amazon here.
The reason I like this Vollrath pan is that it is the perfect size for omelets. Second, it is not a heavy carbon steel pan and third, 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.
The next pan I would recommend is the 10 1/4″ Matfer Bourgeat carbon steel pan.
The Matfer Bourgeat pan is a heavier pan than the Vollrath pan I mentioned above. It also has a welded handle to the pan which makes it easier to cook with and clean. The angle of the sloping sides makes it really 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 to it and I find it extremely easy to shake the pan when making French Omelettes. This pan stays “solid” on the burners and just 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 pan that is more highly rated.
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 exactly 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 really important that you follow these instructions and please note that it is critical that you season your pan prior to cooking with it.
I am recommending that you do NOT use the Flaxseed oil I used in the video below. I would 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 that you take a quick look at this article that I wrote on the best type of oil to use when cooking with carbon steel pans. I understand that you have to use butter when making omelets but I think you will find this article of use when cooking other foods in your carbon steel pans.
I can guarantee you this…if you learn how to correctly make a Classic French omelet it will impress your friends. They will have experienced eggs as 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 Omelete is a whole new culinary experience.
Be warned about this and do not tell me that I did not tell you this ahead of time.
Step by Step Method of Making French Omelet
- Buy a good carbon steel pan. One of the pans listed above would be perfect.
- Take steps to season your new pan. Video Instructions can be found here.
- 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 into 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.
- 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 where 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…..
- If you are using a gas stove set your heat to a setting of “2”. If you are using an electric stove start with a setting at “low” to start with. You can always adjust it later when you become familiar with the settings that you will need. I would imagine that induction stove settings would be similar to electric stove settings.
- Take a slice of butter about 1/4″ wide and place it 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.
- 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 with the backside of your fork. I let the weight of the fork do the work. This may take a little practice.
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