In Season 2 of The Bear, Sydney makes an omelette for Sugar, her coworker. Sugar is hungry, and Sydney feeds her, creating a simple meal with love and attention to detail. One bite of the omelette and Sugar declares, about to cry, “This is so delicious I want to hug you.” The trouble is always worth it. Watching Sydney prepare the meal is one of the finest scenes of food-related television I have ever watched, and it puts hospitality front and center.
The dish Sydney cooks is a spin on a French omelette, filled with Boursin, finished with a swipe of butter, topped with fresh chives and a flurry of crushed potato chips. The scene is about the magic that happens when we are hungry and someone feeds us a delicious meal created with love.
I could write a thesis about The Bear and the deep places it touches in me, but not today. Today I want to share the recipe I created for Sydney’s French Omelette so that you can make it at home and feed yourself or someone you love. I also want to share with you the resources I used to learn how to prepare a French omelette.
Lately, I have made Sydney’s omelette part of my Friday night routine. It is so simple to throw together, and it tastes like heaven on a plate. I pair it with a glass of champagne and enjoy it in my pajamas, but you can decide your own way to savor every delicious bite.
French omelettes are different from American omelettes in two primary ways. First, they are very thin, and they cook very quickly. American omelettes tend to be thick and fluffy, stuffed with toppings and add-ins, but a French omelette is thin and elegant. The secret is in the technique (see below).
The second difference is the toppings. American omelettes include a bevy of options, but the French version traditionally only includes eggs, butter, and perhaps some cheese, but not always. The point of a French omelette is to highlight the creamy, perfectly cooked eggs without any distraction from other ingredients. Obviously this version is amped up with a few ingredients, but the essence is still very simple, allowing the perfectly cooked eggs to shine.
I found two videos that do an excellent job showing the technique for making a French omelette.
The first is a video featuring French Chef Jacque Pepin…
…and the second features my favorite and yours, Alison Roman:
I think both videos are helpful, and together they show different aspects of the technique. Jacque’s video is more traditional, but Alison’s is, in my opinion, more educational. Alison’s method also more closely mimics the technique used by Sydney in The Bear. As you will see, the process it is very fast, and requires your ingredients to be ready, your burner to be heated, and your pan perfectly proportioned.
Eventually, to learn to make an omelette, you are going to have to dive in and give it a shot. The more you make omelettes, the better you will get! I hope this recipe brings as much joy to your kitchen as it has to mine.
Sydney’s French Omelette
- 3 extra-large eggs, very well beaten (if you want the finest texture, strain the beaten eggs through a fine-mesh strainer)
- unsalted butter
- Boursin cheese (measure with your heart)
- Kosher salt
- fresh chives, finely chopped
- a handful of sour cream and onion chips, crushed
- Before you begin, prepare all of your ingredients. Beat the eggs and strain them (if you like). Heat the pan over medium-high heat, making sure it is amply pre-heated before beginning.
- Toss a knob of butter into the pan. It should sizzle, but not burn or smoke. Allow it to melt, covering the bottom of the pan with an ample layer of butter.
- Pour in the eggs. Vigorously shake the pan, using a spatula to disrupt the center. Continue to shake and stir, swiping the spatula around the perimeter of the pan to loosen the edge, tilting the pan to allow the liquid egg to migrate to the edges. Once the eggs are about two-thirds of the way done, stop stirring and shaking. Add the Boursin down the center of the omelette and sprinkle the entire thing with Kosher salt. Continue cooking over medium heat until the eggs are just barely set.
- Lift the pan off of the heat, and using your spatula, fold one edge of the omelette towards the middle and then continue folding while sliding it onto your plate. This is easier than it sounds, and if you end up with a pile of eggs, don't fret…it will still taste delicious.
- Immediately take a slip of butter and, using your hands, smear it on the top of the hot omelette allowing it to melt. Sprinkle with chives and crushed sour cream and onion potato chips. Allow to cool slightly, and enjoy!