Classic French Omelette aux Fines Herbes

The fast, custardy rolled French omelette that made Dione Lucas famous, flecked with fresh herbs.

Ingredients

• 3 large eggs
• 1 teaspoon cold water
• 1/8 teaspoon salt

Pinch of freshly ground white pepper

• 1 tablespoon chopped mixed fresh herbs (parsley, chives, chervil, tarragon)
• 1 tablespoon unsalted butter

Directions

1. Break the eggs into a bowl, add the cold water, salt, and pepper, and beat with a fork just until blended but not frothy.

Stir in the chopped fresh herbs.

1. Set an 8- to 9-inch seasoned omelette pan over fairly high heat and add the butter, swirling so it coats the entire bottom; let it foam and just begin to subside but not brown.
2. Pour in the eggs all at once. Let them set for two seconds, then shake the pan briskly back and forth while stirring the eggs in a circular motion with the flat of the fork.
3. As soon as the eggs are set but still moist and creamy on top, stop stirring and let the omelette cook a few seconds to film the bottom.
4. Tilt the pan away from you and fold the far third of the omelette toward the center with the fork.
5. Roll the omelette onto a warm plate so it lands seam-side down in a neat oval, brush with a little butter, and serve at once.

Notes

Adapted in our own words from the two-page omelette method Dione Lucas was renowned for; she added water, never milk, and used a never-washed seasoned pan.