July 3, 2011
Mastering egg cookery is a fundamental facet of becoming a professional chef. One of the recipes being the standard French omelet. These omelets are different from the American version because they are thinner and more delicate. The key is to keep the pan moving so that there are not large egg curds. You want the egg curds to be as small as possible. There are usually herbs added to the mixture including parsely, chives, chervil, and tarragon. French Chef Jacques Pepin shows you how to make a classic omelet in this video.
3 eggs
2 tablespoons milk
pat of butter
Salt and Pepper
Herbs (optional)
For full recipe instrution, click below
French Omelet 
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