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The French know how to turn three eggs, butter, and chives into something ethereal. The French omelette is 10% ingredients and 90% technique—a beautiful light yellow exterior and just cooked interior that’s silky and custard-like. Today’s gold standard for a French omelette is Jacques Pépin’s version. Using very little ingredients (his only addition is minced fresh chives), this omelette is truly all about technique. Master it first and then add your own fillings or flair. French omelettes are also the inspiration for other omelet creations around the world. Omurice, popular in Japan and Korea, is a portmanteau of “omelet” and “rice.&quot; A runny omelet (or a twirled <a href="https://www.chefsteps.com/recipes/tornado-omelet-technique">tornado version</a>) is set atop fried rice and served with a thick sauce. American omelets are folded, rather than rolled. Typically cooked all the way through so they’re firm and fluffy, American omelets are also brimming with fillings.