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Full Recipe
Author
Daniel Gritzer | 2016-04-12
Description
Here's how to make a classic French omelette that has a smooth, silky exterior with little to no browning that cradles a tender, moist, soft-scrambled interior.
Mastering a French omelette, with its pale-gold, silky exterior and moist, soft-scrambled interior, is a classic test of a cook's mettle. Here's our technique for turning out a flawless one. [Video: Serious Eats Video. Technique: Daniel Gritzer]