Boursin French omelette is smooth and delicate on the outside, with creamy Boursin cheese and a custardy soft scramble inside, topped with fresh chives and crushed potato chips.
Info and tips
A French omelette is different from the American omelette. French are usually served plain or with very light fillings and jammy interior, they are also in a cylindrical shape. American usually have more fillings and are thicker, folded in half. Here’s some tips to help you get it right!
Start by whisking 3 eggs until the get foamy. The mixture should be even with no whites still floating around. Make sure to season with salt & pepper.
Its super important to use a non-stick pan + lots of butter, otherwise you’ll have a mess. The whole time use low heat only. It will take longer than normal but its essential to getting that custardy texture. Make sure to continuously stir the eggs in the pan so nothing overcooks.
Once they are a soft scramble, shut off heat, add the filling, and gently begin to roll with some more butter to help loosen the bottom and give it that glossy look.
Ingredients
- 3 eggs
- salt & pepper (to taste)
- 4-5 tbsp butter
- Boursin cheese (I used mini’s)
- fresh chives (for topping)
- crushed sour cream and chive chips (for topping)
Instructions
- Begin by cracking 3 eggs into a bowl with salt & pepper to taste. Whisk the eggs until frothy and combined.
- On a non-stick pan add 3-4 tbsp of butter on low heat. The butter should slowly melt not sizzle when it hits the pan.
- Once butter is melted add the eggs. Begin stirring right away with a spatula, they shouldn’t cook immediately.
- After a couple minutes small curds will begin to form, keep stirring to ensure even cooking.
- Once the eggs are a soft scramble texture, shape into a even thin circle and shut off heat.
- Add the Boursin in a line. Carefully fold the edge over the cheese. Add another 1-2 tbsp of butter as you continue to roll the omelette into a cylinder.
- Slide the omelette onto a plate and top with fresh chives and crush potato chips. Enjoy!
See below for a video tutorial!
Boursin French omelette is smooth and delicate on the outside, with creamy Boursin cheese and a custardy soft scramble inside, topped with fresh chives and crushed potato chips. Begin by cracking 3 eggs into a bowl with salt & pepper to taste. Whisk the eggs until frothy and combined. On a non-stick pan add 3-4 tbsp of butter on low heat. The butter should slowly melt not sizzle when it hits the pan. Once butter is melted add the eggs. Begin stirring right away with a spatula, they shouldn't cook immediately. After a couple minutes small curds will begin to form, keep stirring to ensure even cooking. Once the eggs are a soft scramble texture, shape into a even thin circle and shut off heat. Add the Boursin in a line. Carefully fold the edge over the cheese. Add another 1-2 tbsp of butter as you continue to roll the omelette into a cylinder. Slide the omelette onto a plate and top with fresh chives and crush potato chips. Enjoy!Boursin French Omelette
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