How to Make a Simple French Omelette — the Jacqueline’s Way

Not all comfort food is slow-cooked or heavily seasoned. Sometimes, it’s just three eggs and a bit of butter, folded with care. That’s the beauty of a French omelette. It’s humble, silky, and oh-so-satisfying.

At Jacqueline’s Bakery, we love how an omelette can bring people together over a quiet breakfast or a light lunch. If you’d like to recreate that feeling at home, here’s our golden rule: keep the heat low and your touch gentle.

Whisk your eggs until just blended — no need for froth. Pour them into a buttered nonstick pan over very low heat, and use a spatula to gently stir and fold as they begin to set. A perfect French omelette is soft, just barely cooked through, and never browned.

Our tip: Never walk away from the stove. The process takes only a few minutes, but it asks for your full attention — and gives peace in return.