Classic French Omelette

Pepin’s benchmark of technique: a pale, creamy, unbrowned rolled omelette cooked fast over medium-high heat.

Ingredients

• 3 large eggs
• Pinch of salt

Pinch of freshly ground black pepper

• 1 tablespoon unsalted butter
• 1 teaspoon chopped fresh chives or parsley (optional)

Directions

1. Crack the eggs into a bowl, add the salt and pepper, and beat vigorously with a fork until the whites and yolks are fully blended and slightly frothy.
2. Heat an 8-inch nonstick skillet over medium-high heat and add the butter; swirl it as it foams until it just stops sizzling, coating the pan.
3. Pour in the eggs. Immediately stir rapidly with the back of a fork in a circular motion while shaking the pan, keeping the eggs moving to form small, soft curds.
4. When the eggs are mostly set but the surface is still moist and creamy (about 30 seconds), stop stirring and let it set for a few seconds.
5. Tilt the pan away from you and use the fork to fold the far edge of the omelette over toward the center, then roll it onto itself.
6. Roll the omelette out onto a warm plate so the seam is underneath, rub the top with a little butter for shine, garnish with herbs, and serve at once.

Notes

Adapted from Jacques Pepin’s classic French omelette, the dish he uses to judge a cook’s technique.