Pedro started practicing this omelet last year, in the pursuit of culinary mastery of a few specific recipes. We learned the method from Serious Eats and have adapted from there. The key to this omelet style is to move quickly, and be careful not to overcook. So, you should prepare your ingredients and serving plate ahead of time so that it comes together smoothly.

How do I make a French Omelet?

To prepare, lightly beat or whisk your eggs in a bowl with a pinch of salt. Crumble some goat cheese and dill in a small bowl - this will make it easy to sprinkle into the omelet. Grab a plastic fork - you will use this to scramble the eggs as they cook and avoid scratching the pan. Finally, grab a plate and put it beside the pan. The preparation is critical since speed is key to avoid drying out the eggs and you don't want them sitting on the pan while you search for or prepare ingredients or a plate to serve.

Start by melting the butter over medium heat. A non stick pan is easiest to start. Once the butter is melted and coating the pan, add in the whisked eggs and immediately start shaking the pan back and forth (like if you were getting ready to flip a pancake) and scrambling with the plastic fork. The key is not to let the eggs sit to avoid overcooking them. The higher the heat, the faster you must move through the steps. We recommend starting between medium and low heat until you recognize the right consistency of the eggs.

Once they look just soft enough, but still a little jiggly, add in the cheese and dill. Remember, you must move quickly to avoid overcooking the eggs. Now you'll fold from the top of the pan downwards (the top being where you hold the pan), folding the eggs into a sort of roll. Gently tuck the final edge in to "glue" it together, and slip onto a plate. If you see liquid spilling it means that you could have stirred a little longer, but no worries, just leave the pan tilted and cook that corner a little longer until it is soft enough to seal the omelet. If it is not sticky enough to seal, then we have cooked it for too long.

Here's a visual summary:

The method is easier said than done - it took Pedro quite a few times to master the balance of softly scrambled (i.e., not overcooked), and not too soft such that the omelet leaked. Don't expect your first one to be perfect, but kudos if it is 🙂 You can keep practicing, and experimenting with new fillings, as well!

What are the best French omelet fillings?

We love just simple goat cheese in this omelet, and you can pair it with a variety of fresh herbs chopped finely - basil and parsley or a combination of all three would be great. You can try any other soft or meltable cheese (cheddar, parmesan), just make sure it's shredded so it melts easily in the last few minutes of cooking. The best part about this omelet is the softness of the inside, so you don't want to hide it with too many ingredients!

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Goat Cheese and Dill French Omelet

Author Andrea | French Pressed Kitchen

Equipment

• Nonstick pan
• Plastic fork

Ingredients

• ¾ oz goat cheese (21 g)
• ½ Tbsp good butter (7 g)
• 3 eggs
• few sprigs fresh dill (1 g)
• pinch salt
• pinch freshly ground black pepper

Instructions

• Beat eggs in a bowl with a pinch of salt.
• Measure goat cheese and herbs into a separate bowl; set aside.
• Melt butter in the nonstick pan over medium heat. Once melted and coating the pan, add in the beaten eggs. Quickly scramble the eggs in a circular motion, removing the pan from the heat (or reducing heat) if the eggs are cooking too quickly (you want them to look like a soft scramble). This should only take 1-2 minutes.
• Once the eggs are just set on the bottom of the pan, add the goat cheese and dill.
• Holding the skillet at an angle from the handle, start to fold the eggs towards the middle of the pan. This will look more like a roll, and finish towards the bottom of the pan with a sort of "lip" seal. Carefully slide onto a plate.
• Top with freshly cracked black pepper and more dill to serve.

Bon appétit!

The post Goat Cheese and Dill Omelet appeared first on French Pressed Kitchen.

I had the delightful occasion to master the cookie recipe while staying with our dear friends in France, helping to make a huge batch for wedding favors. Practice makes perfect! I was courageous enough to remake the cookies for a friend's baby shower, and they did not disappoint!! The recipe results in a buttery, flaky, easy-to-cut out dough that's perfect for cookie cutters. Plus, you can make the dough ahead of time and choose any variation you like - for the wedding we actually made 4 different flavors: cocoa, hazelnut flour, vanilla and sea salt flakes. Almond extract, orange, and lemon zest would also be amazing!

The Recipe

The dough resembles a classic butter cookie or shortbread cookie. First the the butter, sugar and a little water are melted together, then cooled and mixed with the dry ingredients. You can sub out part of the flour for different kinds (almond flour, hazelnut flour) to have a different flavor, but even just a little will change the texture and make the cookies a bit harder to work with. I recommend staying with extracts such as vanilla and almond, or tiny add-ins like finely diced nuts or zest to keep the dough the same consistency.

I adapted this recipe slightly from Piroulie, but the original recipe was from a tiny, adorable little French cookbook and came with the cookie cutter. You could shape your own using a glass or other cookie cutter, or find a custom one on Etsy for a specific occasion - great party favors!! The animal crackers I made were these stamps from Amazon.

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French Butter Cookies (Petits-Beurre)

A basic recipe for French petits-beurre (butter) cookies. A customizable recipe that's perfect for holiday or special occasion cookie cutouts!

Course Dessert

Cuisine French

Keyword butternut squash, Cookies

Prep Time 20 minutes

Cook Time 1 hour

Author Andrea | French Pressed Kitchen

Ingredients

• 400 grams all-purpose flour
• 100 grams whole wheat pastry flour
• 200 grams granulated (white) sugar
• 200 grams salted butter (I love Kerrygold)
• 6.5 Tablespoons water
• 2 teaspoons vanilla or almond extract*

Instructions

• Mix the flour and baking powder together in a large bowl, whisking until thoroughly combined. Set aside.
• Melt the butter, sugar and water over low heat, stirring constantly. Wait until the mixture just boils, then remove from heat and turn off flame. Let the liquid mixture cool 15-20 minutes, stirring regularly. When the mixture is cool, add in the vanilla (or almond) extract.
• Make a well in the center of the dry ingredients and slowly add in the liquid ingredients. Mix until just combined, slowly folding in the liquid so as not to overwork the flour. When the dough comes together, shape into a few balls, then flatten into discs. Cover tightly with saran wrap, then refrigerate for 1-2 hours (or overnight).
• When ready to bake the cookies, bring the dough to room temperature (depending on your disc size, fridge temp, etc., this may take a few hours – mine took a good 2.5 hours in cool weather). The dough should be pliable enough to roll, but not so room temperature that it feels oily.
• Roll dough out to a thin layer (2-3mm). If the dough is a little thick, the cookies will just take a little longer to cook, and that’s okay.
• If using cookie cutters, dip the cookie cutter in flour each time and tap off any extra before stamping a cookie in the dough. With the cutters that I bought, this method worked nicely. Slowly lift out the cookie and transfer to a parchment lined baking sheet.
• ake at 350F (180C) for 10-12 minutes, or until the edges of the cookie are just golden brown. The cooking time can vary greatly depending on ovens, so start with a shorter amount of time to make sure they don’t burn. The cookies will harden as they cool, so as long as they look golden brown on the edges they will turn out well set.

Notes

** Lemon or orange zest would work well, as would some finely diced nuts (not too many though!)

I found that the cookies keep well for at least a week - perfect for gifts or mailing as well! They wrap well in plastic bags as they are fairly sturdy, but a small paper box would also work well and be less delicate. The bags are super cute to display, though!!

Hope you enjoy, and bon appétit!

The post French Butter Cookies (Petits-Beurre) appeared first on French Pressed Kitchen.