This is Cook Like a Pro, in which experts share tips, tricks, and techniques that elevate a good dish to an unforgettable one.\nThe Pro > Ludo Lefebvre\nChef / Petit Trois / Los Angeles\nWhen America's most radical French chef opened his dream bistro last year, the hottest dish turned out to be the most elemental: a classic omelet. Sumptuous, custardy, and filled with peppery Boursin cheese, it was a revelation. I quickly set about trying to replicate it at home—how hard could it be? Turns out the dish requires exacting technique and patience—both of which I did not have. After some cajoling on my part, Lefebvre agreed to mentor me. Dozens of eggs later, my omelet game is ninja-strong. —Hugh Garvey\n\nHow to Make Ludo's Omelet\n2 large eggs (insanely fresh)\n2 Tbsp. unsalted European-style butter, room temperature, plus more for serving\nKosher salt\nFreshly ground white pepper\n1 oz. Boursin Pepper Cheese\nFleur de sel\n1 Tbsp. finely chopped fresh chives\n1. Whisk It Good\nThis omelet is as smooth as crème brûlée. To achieve this texture, whisk eggs—and fresh eggs are key—in a medium bowl until very, very well combined (we’re talking no strands of egg white remaining, but be careful not to incorporate too much air). Want to get super fussy about it? Strain beaten eggs though a fine-mesh sieve into a small bowl.\n2. Butter Better\nPlace 1 Tbsp. butter in a cold 8\" nonstick skillet and melt over medium heat. The butter doesn’t just keep the omelet from sticking, it also adds savoriness, so use the good stuff. Oh, and if it sizzles, it’s too hot.\n3. Season Subtly\nPour eggs into the pan and season with kosher salt and white pepper (not black, so you don’t overwhelm the flavor of the eggs). “An omelet is as much about tasting the eggs as the fillings,” Lefebvre says.\n4. Get Moving\nUsing a rubber spatula, stir eggs quickly and constantly in a rough figure-eight pattern while moving skillet in a circular motion. Periodically scrape down the sides of the pan so that overcooked bits won’t ruin your omelet.\n5. Barely There\nAs soon as the eggs begin to coagulate, about 2 minutes, shake the skillet to settle any uncooked egg. The eggs should be nearly cooked through underneath but still runny on top. Lift an edge of the omelet to check that it’s holding together. If it does, it’s ready to fill. Take pan off the heat and let sit 1 minute.\n6. Cheese It\nDollop the Boursin across the center of the eggs (“it melts so smoothly,” Lefebvre says) at a slight angle from the skillet’s handle. This positioning cleverly sets you up to grip the handle with your left hand and flip the omelet onto your plate when the time comes.\n7. Let’s Roll\nStarting at the edge closest to you, use your spatula to gently roll up the omelet at about 1 ½\" intervals. When you’re about halfway through, add 1 Tbsp. butter to the skillet. It will help prevent any sticking and adds a pretty sheen to the eggs.\n8. Tip and Flip\nWith your spatula, finish rolling up the omelet, then tip the skillet up and over the plate, using the spatula to help you flip over the omelet so it sits seam side down on the (warmed) plate. To finish, top with fleur de sel and chives. Makes 1\n\nMix Motions\nKeeping the pan moving while stirring your eggs is a lot like patting your head while rubbing your stomach: It takes practice. But all that movement results in velvety, evenly cooked curds—the stuff great omelets are made of.\nWatch the video!\nGet the recipe: Ludo's Omelet","isBasedOn":"https://www.bonappetit.com/test-kitchen/how-to/article/clap-ludo-lefebvre","articleSection":"recipes","author":[{"@type":"Person","name":"Bon Appétit","sameAs":"https://www.bonappetit.com/contributors/bon-appetit"},{"@type":"Person","name":"Michael Graydon Nikole Herriott","sameAs":"https://www.bonappetit.com/contributor/michael-graydon-nikole-herriott"},{"@type":"Person","name":"Joe Wilson","sameAs":"https://www.bonappetit.com/contributor/joe-wilson"}],"dateModified":"2015-03-30T09:17:22.000-04:00","datePublished":"2015-03-30T09:17:22.000-04:00","headline":"How to Make an Omelet - Bon Appétit","image":["https://assets.bonappetit.com/photos/57acf3e21b33404414975388/16:9/w_2799,h_1574,c_limit/ludos-omelet1.jpg","https://assets.bonappetit.com/photos/57acf3e21b33404414975388/4:3/w_2696,h_2022,c_limit/ludos-omelet1.jpg","https://assets.bonappetit.com/photos/57acf3e21b33404414975388/1:1/w_2023,h_2023,c_limit/ludos-omelet1.jpg"],"keywords":["techniques","cook like a pro","ludo lefebvre","omelet","web"],"thumbnailUrl":"https://assets.bonappetit.com/photos/57acf3e21b33404414975388/1:1/w_2023,h_2023,c_limit/ludos-omelet1.jpg","url":"https://www.bonappetit.com/test-kitchen/how-to/article/clap-ludo-lefebvre","isPartOf":{"@type":"CreativeWork","name":"Bon Appétit"},"isAccessibleForFree":true,"alternativeHeadline":"Ludo Lefebvre is an omelet master. Learn his technique.","description":"Ludo Lefebvre is an omelet master. Learn his technique.","mainEntityOfPage":{"@type":"WebPage","@id":"https://www.bonappetit.com/test-kitchen/how-to/article/clap-ludo-lefebvre"},"publisher":{"@context":"https://schema.org","@type":"Organization","name":"Bon Appétit","logo":{"@type":"ImageObject","url":"https://www.bonappetit.com/verso/static/bon-appetit/assets/logo-seo.png","width":"479px","height":"100px"},"url":"https://www.bonappetit.com"}}
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Ludo Lefebvre is an omelet master. Learn his technique.
By Bon Appétit
Photography by Michael Graydon Nikole Herriott
Illustration by Joe Wilson
You’re not going to get this right the first time. After five, maybe six attempts, you’ll start to feel like a pro.Michael Graydon & Nikole Herriott
</head>This is Cook Like a Pro, in which experts share tips, tricks, and techniques that elevate a good dish to an unforgettable one.
The Pro > Ludo Lefebvre
Chef / Petit Trois / Los Angeles
When America's most radical French chef opened his dream bistro last year, the hottest dish turned out to be the most elemental: a classic omelet. Sumptuous, custardy, and filled with peppery Boursin cheese, it was a revelation. I quickly set about trying to replicate it at home—how hard could it be? Turns out the dish requires exacting technique and patience—both of which I did not have. After some cajoling on my part, Lefebvre agreed to mentor me. Dozens of eggs later, my omelet game is ninja-strong. —Hugh Garvey
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How to Make Ludo's Omelet
2 large eggs (insanely fresh)
2 Tbsp. unsalted European-style butter, room temperature, plus more for serving
Kosher salt
Freshly ground white pepper
1 oz. Boursin Pepper Cheese
Fleur de sel
1 Tbsp. finely chopped fresh chives
1. Whisk It Good
This omelet is as smooth as crème brûlée. To achieve this texture, whisk eggs—and fresh eggs are key—in a medium bowl until very, very well combined (we’re talking no strands of egg white remaining, but be careful not to incorporate too much air). Want to get super fussy about it? Strain beaten eggs though a fine-mesh sieve into a small bowl.
"Cooking an omelet should be quiet. You want to hear nothing," says Lefebvre.
2. Butter Better
Place 1 Tbsp. butter in a cold 8" nonstick skillet and melt over medium heat. The butter doesn’t just keep the omelet from sticking, it also adds savoriness, so use the good stuff. Oh, and if it sizzles, it’s too hot.
3. Season Subtly
Pour eggs into the pan and season with kosher salt and white pepper (not black, so you don’t overwhelm the flavor of the eggs). “An omelet is as much about tasting the eggs as the fillings,” Lefebvre says.
The secret to nailing this dish is keeping the heat gentle. Your ready-to-fill omelet should NOT have any color on the bottom. And the top should still be runny, or as the French say, baveuse—a word often used to describe a drooling dog (yum!). Low heat, high returns.
4. Get Moving
Using a rubber spatula, stir eggs quickly and constantly in a rough figure-eight pattern while moving skillet in a circular motion. Periodically scrape down the sides of the pan so that overcooked bits won’t ruin your omelet.
5. Barely There
As soon as the eggs begin to coagulate, about 2 minutes, shake the skillet to settle any uncooked egg. The eggs should be nearly cooked through underneath but still runny on top. Lift an edge of the omelet to check that it’s holding together. If it does, it’s ready to fill. Take pan off the heat and let sit 1 minute.
Soft, spreadable and stocked at the supermarket, Boursin provides lushness and a flavor boost. "It's the Velveeta of France," Lefebvre says.
6. Cheese It
Dollop the Boursin across the center of the eggs (“it melts so smoothly,” Lefebvre says) at a slight angle from the skillet’s handle. This positioning cleverly sets you up to grip the handle with your left hand and flip the omelet onto your plate when the time comes.
7. Let’s Roll
Starting at the edge closest to you, use your spatula to gently roll up the omelet at about 1 ½" intervals. When you’re about halfway through, add 1 Tbsp. butter to the skillet. It will help prevent any sticking and adds a pretty sheen to the eggs.
8. Tip and Flip
With your spatula, finish rolling up the omelet, then tip the skillet up and over the plate, using the spatula to help you flip over the omelet so it sits seam side down on the (warmed) plate. To finish, top with fleur de sel and chives. Makes 1
Mix Motions
Keeping the pan moving while stirring your eggs is a lot like patting your head while rubbing your stomach: It takes practice. But all that movement results in velvety, evenly cooked curds—the stuff great omelets are made of.
Watch the video!
Get the recipe: Ludo's Omelet
Explore Bon Appétitcook like a proLudo LefebvreOmelet
