Classic French Omelette

A masterclass in technique. A pale, silky, and tender omelette with a soft, custard-like center. Cooked entirely in butter.

Prep time: 5 mins · Cook time: 5 mins · Serves 1

Ingredients

• 3 Large eggs
• 1 tbsp Unsalted butter
• 1/4 tsp Kosher salt
• 1 pinch White pepper
• 1 tbsp Fresh chives, finely snipped

Instructions

1. Vigorously whisk the eggs in a bowl until completely uniform and frothy. Season lightly with salt and white pepper.
2. Melt the butter in a 8-inch non-stick skillet over medium-low heat until it foams, but do not let it brown.
3. Pour in the eggs. Immediately begin stirring rapidly with a silicone spatula, shaking the pan back and forth at the same time.
4. When the eggs are softly scrambled but still very wet, smooth them out into an even layer. Let set for 10 seconds.
5. Turn off the heat. Sprinkle the chives across the center.
6. Starting from the handle side, roll the omelette over itself using the spatula. Tip the pan and roll it onto a warm plate, seam side down.
7. Rub a tiny piece of butter over the top for a glossy finish.