Photograph of the finished Omelette aux fines herbes

France · Trứng chiên rau thơm kiểu Pháp

Omelette aux fines herbes

20 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken eggs Chicken eggs 12
  • Photograph of Parsley Parsley 80 g
  • Photograph of Tarragon Tarragon 40 g
  • Photograph of Spring onion Spring onion 80 g
  • Photograph of Unsalted butter Unsalted butter 140 g
  • Photograph of Fresh cream Fresh cream 80 ml
  • Photograph of Black pepper Black pepper 12 g
  • Photograph of Salt Salt 16 g

Method

  1. 1 Finely chop parsley, tarragon, and green onions, then mix them into the beaten eggs.
  2. 2 The four types of finely chopped herbs are the fines herbs; coarsely chopped leaves float to the surface and burn.
  3. 3 Beat the eggs with the fresh cream and season with salt and pepper.
  4. 4 Melt the butter in a non-stick pan over medium heat until it melts but doesn't brown.
  5. 5 Pour in the eggs and stir continuously with a whisk for 40 seconds until they are soft and crumbly.
  6. 6 Tilt the pan and fold the egg into a diamond shape while the center is still wet, ensuring the outside is light golden brown.

With an appliance

  • Oven 21 min

    Replace steps 5 and 6: Pour the herb egg mixture into a buttered oval mold, bake on the center rack at 175 degrees for 5 minutes, rotate the mold after 3 minutes, and fold immediately while the center is still moist.

Start cooking