Why French Omelettes Are Harder to Make Than American Omelets, According to a Chef

Some of the best cooking advice I ever received was “You have to crack a lot of eggs to make an omelet.” While I was learning the process, I couldn't begin to count the number of eggs I went through. Nearly 20 years later, I still haven't mastered a French omelette.

In culinary school, you're taught how to make a classic French omelette; the lesson serves not only as a means to learn a new recipe, but a way for instructors to test your culinary chops. While the ingredients are minimal, the technique takes skill, restraint, and a bit of dexterity. This seemingly simple dish has long served as a way to measure a young cook's talent under pressure.

Meanwhile, I mastered the American version of an omelet by the age of 12. Here's why I can make one omelet and not the other.

The Main Difference Between American Omelets and French Omelettes

French-style omelettes should have no browning on the surface. The color should be an even buttery yellow, and the interior should be creamy and custardy. Usually, chefs add no fillings to a French omelet; they are simply rolled and adorned with chopped chives.

American-style omelets are firmer, and the exterior is often golden or deeply brown. American-style omelets are filled with cheese, meat, or vegetables, then folded in half like a taco instead of rolled.

How To Make Both Styles of Omelets

While the core ingredient of French and American omelets is identical (eggs!), the cooking process is very different. Both start with eggs being whisked with a bit of salt. The French style requires the eggs to be vigorously beaten so the egg yolks and whites are fully blended. This ensures a perfectly even-colored surface and helps create a custardy interior.

Since American-style omelets are cooked until firm and include some browning on the exterior, the perfect emulsion of yolk and white is less important.

Once the eggs hit the pan, the differences continue.

In a French omelette, the eggs are usually cooked in a preheated nonstick pan over high heat with a bit of melted butter. The idea is that the high heat allows a thin layer of egg to fully set while the interior stays creamy. In practice (and speaking from experience), high heat usually ends in failure (and maybe a few tears).

If you attempt a French-style omelette, I recommend cooking it over moderate heat. Once the eggs start to set, agitate them slightly, moving and tilting the pan to allow the raw egg to run into the free space in the pan. This process is continued until all of the eggs are softly scrambled but stick together into a solid layer.

At this point, I like to touch the surface to see how runny it is. If there is runny egg left on my finger, I let it cook for a few seconds longer. If not, tilt the pan up and use gravity to help fold the omelette onto itself, as if you were rolling up a batch of cinnamon buns. A heat-safe rubber spatula is helpful here.

Once the egg is almost fully rolled, tip it onto a plate, rub the surface with some butter for sheen, then adorn it with minced chives.

For an American omelet, once the eggs are blended, they should hit the pan at medium-high heat and be left alone until fully set. Once cooked through, add toppings (like corned beef), then fold the eggs in half and cook just until the toppings are warmed through and the cheese has melted. 

Which Omelet Reigns Supreme?

That is all a matter of preference, of course. I love challenging myself with the French-style omelette, as I prefer the texture and appearance. I also usually make this style for my kids as it’s easy to slice it into rolled bite-sized pieces.

Even after formal training and years of practice, I still only get the French omelet technique right about half the time. The good news? It still tastes delicious, even if it has a few cracks and a bit of color.

I don’t love the flavor of firmly cooked eggs, so American omelets are not my favorite. For lack of a better description, I find them a little too "eggy" for my taste, which can happen when eggs are fully cooked or overcooked. That said, I do love a cheesy omelet, so sometimes I break a few rules and add cheese to a French omelette for a hybrid take on this breakfast classic.