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Are you thinking a regular omelet isn't quite good enough for mom on Mother's Day? Then on Sunday, give this a shot: a French-style omelet that's elegant in both presentation and taste. 

"I love making a super tender, super creamy, French-style omelet as a nice way of saying 'Mom, Happy Mother's Day. I love you," says Jack Bishop of America's Test Kitchen.

Unlike its diner-style counterpart, these are rolled, not folded, and include very little filling like vegetables and meats. [

"If you think about a diner omelet, it's mostly about the goodies inside the eggs," he says. "Eggs and the butter are in the forefront here." 

It starts with two whole eggs plus one yolk, beaten with a fork about 80 times. Yep, America's Test Kitchen has counted the number of times eggs should be beaten to get perfectly blended. 

Read on for tips before you start, or jump ahead to 

Cut the butter into small pieces and then pop them in the freezer for about 10 minutes. 

"The science here is that a lot of omelets add either cream or they add half and half in order to promote creaminess," Bishop says. "Butter does an even better job because it can be frozen quickly and so it melts really evenly, coating the egg proteins in a way that keeps it tender."

Use chopsticks or skewers to stir the eggs while cooking.

 If you don't have either, use the handle of a wooden spoon.

Ideally, use a skillet with angled sides.

 Straight sides may prove problematic when it's time to try to slip your creation out of the pan. [Click on the audio to find out whether Noel King's straight-sided cast iron pan helped or hurt.]

2 tablespoons unsalted butter, cut into 2 pieces

Lifestyle

Food and Drink

Noel King

Author

Jack Bishop of America's Test Kitchen describes the French omelet as "a nice way of saying 'Mom, Happy Mother's Day. I love you." It's an elegant alternative to its folded diner-style counterpart.

For Mother's Day, roll up a French-style omelet as a way to say 'I love you'

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