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The completed French omelet should be shiny and pale, with a smooth exterior and a custardy, moist interior. Chef Frank emphasizes that the texture is the true indicator of a well-made omelet: it should be soft, silky, and delicate—not firm or rubbery. The interior's almost creamy consistency makes each bite a luxurious experience.
When sliced open, the omelet reveals a bright yellow, moist filling that highlights the importance of proper cooking times. The combination of buttery richness and tender eggs makes for an elegant and satisfying dish.