Classic French Omelette

The French omelette is one of the great tests of a cook's skill. Silky, pale yellow, perfectly rolled, with no color on the outside — it is deceptively difficult. Once you master it, you will make it weekly.

Ingredients

• 3 large eggs
• Salt and white pepper
• 1 tbsp unsalted butter
• 1 tbsp fresh chives or fines herbes, chopped
• Optional filling: 2 tbsp Gruyere or goat cheese

Instructions

1. Crack eggs into a bowl. Season with salt and a pinch of white pepper. Beat vigorously with a fork until fully combined and no streaks remain.
2. Heat a 20cm non-stick pan over medium-high heat. Add butter and let it foam and subside.
3. Pour in eggs. Immediately begin stirring with a fork, keeping it flat against the pan base while shaking the pan.
4. As curds form, stop stirring and tilt the pan, letting uncooked egg run to the edges.
5. When eggs are set but still glossy on top, add cheese (if using) and chives in the center.
6. Tilt pan at 45 degrees away from you. Fold the near edge of the omelette to the center.
7. Roll onto a plate seam-side down, using the pan edge to help shape. It should be pale and smooth with no browning.