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Master the French Omelet the Julia Child Way

It’s the swirl, jerk, flip method

This time last year, we were making omelets in Julia Child’s kitchen.

“Swirl, jerk, flip!” we chanted the three steps of Child’s 20-second omelet technique, inhaling the aroma of melting butter in the kitchen of the cook’s former Provençal vacation home.



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Sara Cagle

Freelance food and travel writer. Living in LA and usually thinking about Italy. Work at saracagle.com and food pics @caglecooks