French Fold Omelette by Chef Zam

French Fold Omelette
These fancy French fold omelette will impress your guests!

If you’d like to impress a guest, your family or just indulge yourself a little, try making a French fold omelette for breakfast instead of the usual omelette. I know it sounds incredible fancy and terribly difficult to make, the truth is, however, it is actually very simple. And I’ve put together a step-by-step recipe and video to show you how it’s done. Fluffy and tasty, you may not want to go back to making regular omelettes after making a French fold omelette! All you really need is an electric handheld whisk to help make life (and preparing this omelette) just a little bit easier.

Ingredients

  • 2 eggs
  • 1/8 tsp (pinch) salt
  • 1/8 tsp (pinch) black pepper
  • 1/8c milk
  • 1 tsp extra virgin olive oil
  • 4 tsp butter
  • 2-3 tbsp finely grated cheese of your choice, like cheddar, parmesan, mozzarella, etc

Equipment

  • Electric handheld whisk

Making French fold omelette

  1. Crack two eggs in a mixing bowl.
  2. Using a handheld electric whisk, whisk eggs until they are bubbly.
  3. Add salt and pepper and continue whisking until eggs become very foamy.
  4. Next, add milk. Continue whisking until the foam is sponge-like and thick, and has increased to about two to three times the original volume.
  5. Heat extra virgin olive oil on medium-low heat in a medium-small heavy bottomed pan or skillet.
  6. Once the oil is a little hot, gently pour in the whisked eggs. Let it settle to cover the entire pan and do not fiddle with the omelette as it cooks.
  7. When large bubbles start to form on the surface of your omelette, drop one teaspoonful of butter on each four corners of the pan, using a spatula to lift up the edges of the omelette and letting the butter slide underneath.
  8. After 20 to 30 seconds or once the butter is completely melted, use a spatula to lift an edge of the omelette. If it releases easily and looks nice and golden brown, your omelette is almost ready. Let it cook a little longer if it isn’t.
  9. Sprinkle a generous amount of your favourite grated cheese all over the surface of the omelette. Let it melt just a little.
  10. Remove pan from the heat and, working cautiously as the pan is hot, bring it towards a large plate.
  11. Using a spatula to assist, gently slide half the omelette onto the plate.
  12. Then, let the rest of the omelette fold over onto itself, using the spatula to help control the fold so your omelette doesn’t break apart or slides flat.
  13. Voila! Your French fold omelette is ready! If you like, garnish with a little bit of parsley, or perhaps even more cheese. And because we’re Malaysian like that, how about a little bit of tomato ketchup or chili sauce on the side?
  14. Serve while still hot.

Extra tips

  1. If you have more than one person to serve, make this omelette one by one according to per person’s serving. Trying to make a larger version of this omelette and folding it out onto the plate will get tricky, especially if you’re a beginner.
  2. If you don’t have an electric whisk, you can also use a regular stand mixer with the whisk attachment, but you may have to lift the bowl towards the whisk so it reaches the bottom of the bowl as well. I don’t recommend using a manual whisk unless you are very strong and fast as you may need to whisk for quite a long time.

Bon appétit! Aren’t you impressed with how easy it is to make this French fold omelette? These eggs are so fluffy and moist and eating it will make you imagine you are sitting in your balcony in Paris, overlooking the Eiffel Tower. Ooh la la! For more details on how to prepare a French fold omelette, check out my YouTube video or watch it below. I’ve also shared a few more egg recipes that I hope you will enjoy.


 


 

Video courtesy of Dapur Chef Zam.

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Professor Zamzani Abdul Wahab
Professor Zamzani Abdul Wahab

Guest Chef

Professor Zamzani Abdul Wahab, better known as Chef Zam, is one of Malaysia’s iconic celebrity chefs. With an impressive resume under his belt serving the culinary industry for almost 30 years and a long list of television programmes and appearances, Chef Zam is probably proudest in his role as educator. Chef Zam is currently the Managing Director and Principal of his own culinary school, Silverspoon International College, where he continues to impart his wisdom, knowledge and personal motto, “The more I do, the more I learn.”

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