Laura the Gastronaut > Julia Child > Eggs > Scrambled Omelette

Scrambled Omelette

July 23, 2020 | Updated August 24, 2023 | Laura

✽ Recipe from Mastering the Art of French Cooking, Vol. I | Julia Child ✽

Julia Child Recipe 131 | 397 recipes to go!

✽ Scrambled Omelette [l'Omelette Brouillèe], p. 129

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✽ Mastering the Art of French Cooking, Vol. I was written by Julia Child who co-authored with Simone Beck & Louisette Bertholle and was published by Alfred A. Knopf in 1961.

✽ You can buy Julia Child's Mastering the Art of French Cooking, Volume I which contains these recipes here. (affiliate link)

The purpose of this Julia Child section of my blog is to document my journey of learning how to cook. To show my successes, my failures, and what I learned along the way.

Since I didn't create these recipes (if only!), I do not post exact amounts of ingredients or word-for-word instructions. If any of these recipes spark your interest, I highly recommend you buy Julia Child's Mastering the Art of French Cooking (affiliate link). It's a great investment and learning tool and contains hundreds of classic recipes.

I hope that you enjoy reading my thoughts, learn something new, and leave inspired to try a new recipe. Bon appétit!

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✽ Butter Count: +1 TB

✽ Cost: $0.35 [per omelette]

Check out the total Julia Child butter count & cost here!

→ Looking for a different Julia Child recipe? Here's a list of all of the completed and pending Mastering the Art of French Cooking recipes!

I was so nervous to make this recipe that I fretted over it for OVER A MONTH. I just assumed that it was going to be a total disaster. I mean, this recipe requires you to read SIX pages and only has two main ingredients.

While it could have definitely gone better, I think that it turned out pretty okay for my first time. I had made omelettes before or so I thought.. Now, I’m wondering if what I used to make are even considered omelettes. You know the ones where you pour the mixed eggs into a non-stick skillet, let them cook a few seconds, throw some cheese and ham over one half, and then flop the other half of the eggs over it and call it a day? Still tasty but not as impressive.

It turns out that Julia’s scrambled omelette is not that intimidating after all. Even if it looks a little off, it will still taste good.

Scrambled Omelette Rating

For a recipe that only has two main ingredients (eggs & butter), it’s amazing. The detail and the pictures are very helpful, and it almost feels like Julia herself is standing right there beside you judging your technique and cheering you on.

I highly recommend finding a video of Julia making an omelette online. I watched it over and over again. I’m giving this recipe an 8. It’s not a show-stopping recipe by any means but you will learn so much from it. Another good one to memorize.

Looking for more Julia Child egg recipes to read about?

→ Check out all of the egg recipes that I've completed so far!

Each omelette consists of 2-3 eggs that are beaten with salt/pepper for 20-30 seconds. You want the whites and yolks to just start to blend together.

A tablespoon of butter is placed into a pan and allowed to melt over very high heat. I mean like VERY high heat. Like the butter should almost start coloring before you put your eggs in.

At this point it is go time! Everything will happen super fast so be prepared and have the recipe memorized. You will not have time to read the recipe while doing this.

Now pour in those eggs. While holding the handle of the pan with your left hand, move the pan back and forth rapidly. Take a fork in your right hand and stir eggs quickly. In about 3-4 seconds (yes, seconds!), the eggs will become a light, broken custard.

If you are adding a filling, now is your chance.

Now the handle of the pan should be lifted at a 45-degree angle and eggs gathered at the far end of the pan with the back of the fork. Give that handle 4-5 short, sharp blows to loosen the omelette and to get the eggs to fold over onto itself. Allow the omelette to cook for 1-2 more seconds to brown the bottom lightly.

Lastly, those eggs get rubbed down with butter and are served immediately.

All of this happens in under thirty seconds. It’s a whirlwind, but once you have it down, it’s pretty easy. Julia says you must be willing to throw some away and to practice making them for large groups as often as you can. Eventually you will develop the art!

*This blog, Laura the Gastronaut, and this post were/are not endorsed or supported by Julia Child or The Julia Child Foundation.

Category: Julia Child, Eggs Cuisine: French
Keywords: julia child eggs recipes, julia child omelette recipe, french omelette recipe

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More Egg Recipes:

✽ Scrambled Eggs (the creamiest scrambled eggs)
✽ Oeufs en Cocotte (delicious baked eggs made in ramekins)
✽ Oeufs a la Bourguignonne (a poached egg covered in red wine sauce)
→ Check out all of the completed Julia Child meat recipes!

✽ You can find this recipe and all the other Julia Child recipes I make in Mastering the Art of French Cooking, Volume I (affiliate link).
→ Mastering the Art of French Cooking, Vol. I was written by Julia Child who co-authored with Simone Beck & Louisette Bertholle and was published by Alfred A. Knopf in 1961.

✽ Check out my Julia Child Recipe Checklist to see a list of all my completed and pending recipes from Mastering the Art of French Cooking!

Bon appétit!

July 23, 2020 by Laura Ehlers

*This Scrambled Omelette blog post may contain some Amazon affiliate links. These link to products that I personally use and recommend. If you purchase anything using my links, it will not cost you anything. It will though give laurathegastronaut.com some financial support which helps me keep this blog running. Thank you for reading my blogs and your continued support.