Instructions

1
Crack eggs into a bowl and whisk vigorously for 30 seconds until completely smooth and slightly frothy. Season with salt and white pepper.
2
Heat a 8-9 inch non-stick pan over medium-low heat. Add 1 tablespoon of butter and let it melt without browning.
3
Pour in the beaten eggs and immediately begin stirring with a rubber spatula, constantly moving the eggs in a figure-8 motion.
4
Continue stirring and scraping the bottom of the pan for 60-90 seconds. The eggs should remain creamy and never fully set.
5
When the eggs are almost set but still very soft and creamy, remove from heat and add remaining cold butter pieces.
6
Continue stirring off the heat, letting the residual heat and butter create a silky, custard-like texture.
7
Add cream if using for extra richness. The omelette should be pale yellow with no browning.
8
Using the spatula, fold the omelette in half or roll it into a classic oval shape, seam-side down.
9
Slide onto a warm plate immediately, garnish with herbs if desired, and serve at once while still creamy inside.

French Omelette

Ingredients