French Omelette

01Method

1. 1

   Crack the eggs into a bowl and whisk thoroughly until no streaks of white remain. Season with salt and white pepper and mix in.

2. 2

   Place an 8-inch nonstick skillet with curved sides over medium heat and add the butter. Let it melt without browning, tilting the pan to coat the bottom and sides evenly.

3. 3

   Pour in the egg mixture. Using the back of a fork (tines up), stir the eggs rapidly in circular motions across the entire pan while simultaneously shaking the pan back and forth with your other hand. If large curds begin forming too quickly, lift the pan off the heat and continue stirring — residual heat will keep the eggs moving. Continue until the eggs are loose and creamy with fine, small curds, about 2 to 3 minutes.

4. 4

   Remove the pan from the heat. Loosen the edges with the fork, then tilt the pan to about 45 degrees so the eggs slide to one side. Fold the eggs toward the lower edge to form a half-moon shape, using the fork to free any stuck portions. With the pan still tilted, tap the handle firmly 2 or 3 times to nudge the eggs about 2 inches over the rim — or use a spatula to coax them there. Fold the overhanging portion back up toward the center to create an almond shape.

5. 5

   Hold the pan handle close to the head, keep it tilted, and tap it against the counter to bring the omelette flush with the rim. Position a plate next to the edge and tip the omelette seam-side down onto it.

6. 6

   Scatter chives or parsley over the top if desired and serve immediately. Leftovers can be wrapped and refrigerated for up to 3 to 4 days; reheat gently in the microwave with a damp paper towel in 30-second intervals.