Classic French Omelette

Instructions

1. 1

   Crack the eggs into a bowl and beat vigorously with a fork until the whites and yolks are completely combined and slightly frothy, about 30-40 strokes. Season with salt and white pepper.

2. 2

   Heat an 8-inch non-stick skillet over medium-high heat. Add the butter and swirl to coat the entire pan. When the butter is foaming but not brown, pour in the beaten eggs.

3. 3

   Immediately begin stirring the eggs in a circular motion with a heatproof rubber spatula or fork while simultaneously shaking the pan back and forth. Continue this rapid stirring for 20-30 seconds until small, creamy curds form but the top remains slightly wet and glossy.

4. 4

   Stop stirring and let the omelette rest for 5 seconds to form a thin, pale skin on the bottom. Tilt the pan at a 45-degree angle and use the spatula to fold the top third of the omelette toward the center.

5. 5

   Slide the omelette to the edge of the pan, then invert onto a warmed plate, folding it into a seamless, elongated oval shape as it lands.

6. 6

   Rub the surface with a small pat of soft butter or crème fraîche for shine, sprinkle with fresh chives if desired, and serve immediately.