French Omelete:

Ingredients:

• 3 eggs, (best to use fresh eggs)
• 1 ½ tablespoons unsalted butter, divided
• 1/4 teaspoon salt, or to taste
• 1/2 teaspoon cold water
• optional chives , or chopped parsley for serving

Instructions:

1. Beat the eggs with the salt in a mixing bowl until smooth and no spots of egg white remaining.
2. Strain the egg mixture through a sieve.
3. Add 1 tablespoon of butter into a non-stick skillet over medium heat.
4. Constantly scrape the bottom of the pan in a circular motion, using a rubber spatula. Cook for about 1-2 minutes until small curds form.
5. Spread the eggs evenly in the pan, and cook until the edges solidify.
6. Roll the omelette carefully into a log shape. Make sure the eggs are not overcooked. It’s normal if the egg rolls are not perfectly folded.
7. Add more butter to the pan and lift the omelette to let the melted butter run underneath.
8. Brush more melted butter on top of the omelette.
9. Transfer the omelette onto a plate, seam side facing down. Sprinkle with optional herbs. Serve immediately and enjoy!

Tips & Tricks:

• Use fresh eggs for best result: For the best taste and texture, you’ll want to use the freshest possible eggs for your French omelet. Older eggs are better used for hard boiling.
• Use high-quality unsalted butter: Butter is a key ingredient for making French omelets and you’ll be using quite a bit of it. Use high quality butter and ensure it’s unsalted to avoid over-salting the final product.
• Make sure to use a non-stick skillet: It’s extremely important to use a non-stick skillet for making a French omelet. This allows the egg to smoothly and seamlessly be removed from the pan for a neat and perfect omelet.
• Constantly scraping is key: Every so often, be sure to scrape the side of the pan to prevent any section of the omelet from becoming overcooked and ruining the uniformity of the omelet.