Au Plat / Omelette / Brouillé Recipe

Prep pan and ingredients

Use 1 large nonstick or well-seasoned skillet (8–10 inch). Heat skillet over medium-low heat for 1–2 minutes. Add 1/2 tablespoon butter and 1 teaspoon oil; swirl to coat the pan and let butter melt but not brown.

Crack 1–2 eggs into a small bowl each (so you can remove shells). Gently slide eggs into the skillet, keeping them spaced. Season the whites lightly with a pinch of the fine sea salt and a little black pepper.

Cook slowly over low to medium-low heat: let whites set gently while yolks remain runny. If the tops of the whites need help setting, cover the pan with a lid for 30–60 seconds or spoon a little hot butter/oil over the whites—do not flip. Total cook time per egg: 2–4 minutes depending on desired doneness.

Remove eggs to a warmed plate using a spatula. Finish with a light sprinkle of salt and pepper and optional chopped chives. Serve immediately.

Whisk together 3 large eggs, 1/2 tablespoon milk, 1/4 teaspoon salt, and a pinch of pepper in a bowl until uniform but not foamy.

Heat an 8-inch nonstick skillet over medium-low. Add 1 tablespoon butter and once melted and foaming (not browned), pour the egg mixture into the pan, tilting to spread evenly.

As edges set (after about 30–45 seconds), use a silicone spatula to gently lift an edge and roll the set portion toward the center. Tilt the pan so the uncooked egg flows to the empty side, add a little more butter if needed, and continue cooking and rolling in layers until the omelette is fully rolled into a cylinder. Total time: 2–3 minutes.

Transfer the roll to a cutting board, let rest 30 seconds, then slice into 1-inch pieces. Optionally brush with a small amount of softened crème fraîche or sprinkle cheese and chives before serving.

Crack 3 large eggs into a bowl. Add 1/2 tablespoon milk, 1/4 teaspoon salt, 1/4 teaspoon pepper, and whisk gently until blended but not frothy.

Heat a medium nonstick skillet over low heat. Add 1/2 tablespoon butter and let it melt, coating the pan. Pour the eggs into the skillet.

Using a silicone spatula, stir slowly and continuously, scraping the bottom and sides to form small curds. Keep the heat low — the goal is creamy, soft curds. If eggs are cooking too fast, remove pan briefly from heat and keep stirring off-heat to control temperature.

When eggs are mostly set but still glossy and slightly runny (after about 3–4 minutes), remove from heat and stir in 1 tablespoon grated cheese or 1 tablespoon crème fraîche if using; this stops cooking and enriches texture.

Finish with chopped chives, adjust seasoning to taste, and serve immediately on warm plates.