I do love a good French omelette because I like generally like my eggs baveuse (soft, runny and custard-y). With the exception of Thai or Masala Omelette.

During lockdown, I thought it might be worthwhile cooking French omelettes at home. I followed the cooking instructions on this post via Serious Eats.

Like scrambled eggs, the process is a labour of love. If you enjoy eggs as much as I do, this is worth the time and patience. I find it pretty fascinating how two ingredients, (good) eggs and butter can create such a decadent taste. Enjoy :)