Breakfast & Brunch > Eggs > Egg Techniques & Tips > Folding an Omelette Like a Pro

The Restaurant Roll: Achieve a Professional Omelette Presentation

Elevate your omelette game with the 'Restaurant Roll' technique. This method creates a beautifully rolled omelette, showcasing the filling and offering a visually stunning presentation. Ideal for special brunches and impressing your guests.

Prep Time
5 minutes
Cook Time
5-7 minutes
Servings
1
Ingredients
  • 3 large Eggs
  • 1 tablespoon Butter
  • 1/2 cup Filling (optional)
  • pinch Salt
  • pinch Black Pepper
  • optional Fresh Herbs (Garnish)

Prepping the Ingredients

As with any omelette, preparation is key. Dice your chosen fillings (mushrooms, peppers, cheese, ham) into small, even pieces. Ensure your butter is ready and your eggs are whisked thoroughly with salt and pepper.

Creating the Omelette Base

Melt the butter in a non-stick omelette pan over medium heat. Pour in the whisked eggs and let them cook undisturbed for a moment, allowing a thin layer to set on the bottom. Then, gently push the cooked egg from the edges towards the center, tilting the pan to allow the uncooked egg to flow underneath. Continue until the omelette is mostly set but still slightly moist on top.

Strategic Filling Placement

Instead of spreading the filling evenly, arrange it in a line down the center of the omelette. This concentration of filling will aid in the rolling process and create a visually appealing center.

The Restaurant Roll Technique

Using your spatula, gently lift one edge of the omelette and fold it over the filling. Continue to roll the omelette forward, using the spatula to tuck the edge under and create a tight, cylindrical shape. The goal is to create a seamless roll, similar to a burrito.

Securing the Roll

Once the omelette is fully rolled, cook it for another 30 seconds to 1 minute, ensuring the seam is facing down in the pan. This will help to seal the roll and prevent it from unraveling.

Plating and Presentation

Carefully slide the rolled omelette onto a plate. Garnish with fresh herbs, such as chopped chives or parsley, and a drizzle of hollandaise sauce for an extra touch of elegance. You can also cut the omelette in half to showcase the filling.

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FAQ

  • What fillings work best for the Restaurant Roll?

    Smaller, drier fillings work best, such as sautéed mushrooms, cooked ham, diced peppers, and shredded cheese. Avoid overly wet fillings, as they can make the omelette soggy and difficult to roll.
  • How do I prevent the omelette from sticking when rolling?

    A truly non-stick pan is essential. Also, ensure you use enough butter to adequately grease the pan. Keep the heat at medium to prevent the omelette from cooking too quickly and sticking.
  • What if the omelette tears during the rolling process?

    Don't panic! Even if there's a slight tear, you can usually still roll the omelette. Focus on keeping the roll tight and the seam facing down. A small tear will be less noticeable once plated.
  • Can I make this omelette ahead of time?

    While technically possible, it's best to enjoy the Restaurant Roll omelette immediately after cooking. Letting it sit will cause the roll to lose its shape and the filling to become less appealing.