📍 Where this dish comes from: Paris · Eiffel Tower
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Discover the history of this region →
The ultimate test of a French cook’s skill — a perfectly rolled omelette, pale golden outside with a creamy, barely-set interior, fragrant with the classic fines herbes quartet of chives, chervil, tarragon, and flat-leaf parsley. Simple, fast, and endlessly satisfying, this is the French breakfast at its most pure and elegant.
What You’ll Need
Servings: 1 servings
Calories: 280kcal
Ingredients
- 3 large eggs
- 1 tbsp cold water
- 1 tbsp fresh chives finely snipped
- 1 tbsp fresh chervil chopped
- 1 tbsp fresh tarragon leaves
- 1 tbsp fresh flat-leaf parsley chopped
- 2 tbsp unsalted butter
- Sea salt and white pepper
Instructions
- Crack eggs into a bowl. Add cold water, salt, and white pepper. Beat vigorously with a fork until completely homogeneous — no streaks of white remaining.
- Stir in three-quarters of the herbs, reserving the rest for garnish.
- Heat pan over high heat until very hot. Add butter — it should foam immediately and then subside.
- Pour in egg mixture. Using a fork or spatula, rapidly stir the eggs in circular motions while shaking the pan.
- When eggs are almost set but still creamy on top (about 45 seconds), stop stirring.
- Tilt pan away from you. Use fork to roll the omelette onto itself into a neat cylinder.
- Slide onto a warm plate, seam-side down. It should be pale gold, not browned. Garnish with reserved herbs.
Nutrition
Serving: 1serving | Calories: 280kcal | Protein: 17g | Fat: 23g
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Health Benefits
- Three eggs provide 18g of complete protein with all essential amino acids in one serving.
- Chervil contains apiin, a flavonoid studied for its anti-inflammatory properties.
- Tarragon has traditionally been used to support digestion and stimulate appetite.