Name: Omelet à la Fermière
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 servings
Cuisine: French
Ingredients: 8 large eggs; 4 tablespoons (60 ml / 40 g) very lean cooked ham, cut into ¼-inch (5 mm) dice; ½ teaspoon (2.5 ml / 3 g) fine salt; ⅛ teaspoon (0.6 ml / 0.3 g) freshly ground white pepper; 2 tablespoons (30 ml / 28 g) unsalted butter, divided; 1 teaspoon (5 ml / 1 g) flat-leaf parsley, finely chopped

Question 1

How do I know when Omelet à la Fermière is done?

Accepted Answer

Omelet à la Fermière is done when the underside has a delicate pale skin and the top looks glossy and softly set, with no loose clear egg. Stir and shake the pan for 20 to 30 seconds, level the curds, then cook only long enough to set the underside.

Question 2

How do I keep a French ham omelet from browning?

Accepted Answer

Pour the egg and ham mixture into the skillet while the butter is blond, foaming briskly, and beginning to lose its foam. If the butter turns brown, discard it, carefully wipe the pan, and start with fresh unsalted butter. This preserves the omelet’s pale surface and fresh-butter flavor.

Question 3

Should Omelet à la Fermière be folded or rolled?

Accepted Answer

Serve Omelet à la Fermière whole and flat, not folded or rolled. Loosen the rim with a flexible spatula, hold a warm plate close to the skillet, and tilt until the omelet slides out like a pancake. Lift only a sticking spot to avoid tearing the tender center.

Question 4

What size pan should I use for a two-egg French omelet?

Accepted Answer

Use an 8-inch, or 20-centimeter, nonstick skillet or well-seasoned carbon-steel omelet pan for each two-egg Omelet à la Fermière. A larger skillet spreads the eggs too thin and dries them out. A smaller skillet allows the underside to set before the center loses its loose egg.

Question 5

What kind of ham is best for Omelet à la Fermière?

Accepted Answer

Use a thick slice of very lean cooked ham, pat it dry, and cut it into quarter-inch, or 5-millimeter, dice. Wet sandwich ham can water the eggs. Larger cubes can tear the tender omelet during plating, while minced ham loses the distinct texture of the traditional preparation.

Question 6

Can I make Omelet à la Fermière ahead of time?

Accepted Answer

Do not beat the eggs or cook Omelet à la Fermière ahead. Dice the cooked ham and chop the flat-leaf parsley one day in advance, refrigerating them in separate covered containers. Remove the ham 10 minutes before cooking, then prepare and serve each two-egg omelet immediately.

Culinary Explorer

Omelet à la Fermière

Ingredients

large eggs

very lean cooked ham

fine salt

Where cooking meets culture.

Ingredient	Quantity
large eggs	8
very lean cooked hamcut into ¼-inch (5 mm) dice	4 tablespoons (60 ml / 40 g)
fine salt	½ teaspoon (2.5 ml / 3 g)