Classic French Omelette

Ingredients

• 3 large eggs, room temperature
• 1 tbsp unsalted butter
• 1/4 tsp fine sea salt
• Pinch of white pepper
• 1 tsp fresh chives, finely minced (optional)
• 1/2 tbsp crème fraîche or soft butter for finishing

Instructions

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