Omelette (Classic French Omelette)

The fast, tender rolled French omelette Julia made famous, cooked in under a minute with a few quick jerks of the pan.

Ingredients

• 2 to 3 large eggs
• Pinch of salt

Pinch of pepper

• 1 tbsp butter
• Optional fillings: grated cheese, fresh herbs, sauteed mushrooms

Directions

1. Beat the eggs with salt and pepper in a bowl just until blended, about 20 to 30 strokes.
2. Heat an 8-inch nonstick or well-seasoned omelette pan over high heat. Add the butter and swirl; when the foam subsides and it just begins to color, pour in the eggs.
3. Let the eggs set for 2 to 3 seconds, then grab the handle and jerk the pan vigorously back and forth toward you at a 20-degree angle so the eggs gather at the far lip.
4. When the eggs are softly set but still slightly creamy on top, add any filling across the center.
5. Run a fork or the pan’s edge to fold the near third over, then jerk the omelette to the far edge and roll it out, seam-side down, onto a warm plate.
6. Rub the top with a little butter for shine and serve immediately.

Notes

Adapted from Julia Child’s signature The French Chef omelette demonstration; speed and a hot pan are everything.