Jacques Pépin's Classic French Omelette

Prepare the Herbs:

Finely chop a mix of fresh herbs, such as parsley, chives, tarragon, and chervil (Jacques prefers this combination, known as "fines herbes"). Set aside.

Whisk the Eggs:

Crack 3 eggs into a medium bowl. Add a pinch of salt and the chopped herbs. Whisk vigorously with a fork until the eggs are completely blended, with no visible streaks of white or yolk. The mixture should stream smoothly off the fork when lifted, indicating a harmonious blend of yolks and whites.

Heat the Skillet:

Place an 8-inch non-stick skillet over medium heat. Add 2 teaspoons of unsalted butter. The butter should melt quickly and sizzle gently without browning. If the skillet gets too hot, briefly remove it from the heat to cool slightly-do not adjust the flame.

Cook the Eggs:

Pour the egg mixture into the skillet all at once, scraping every bit from the bowl with the fork. Immediately begin stirring the eggs with the fork, keeping it in constant motion to ensure even cooking. Occasionally shake the skillet to help distribute the eggs.

Monitor the Texture:

Within seconds, the eggs will begin to set.
Continue stirring until the eggs are mostly set but still slightly wet and custardy in texture. This ensures a creamy omelette.

Remove from Heat:

Take the skillet off the heat to prevent overcooking and browning on the bottom. The residual heat will finish cooking the eggs.

Roll the Omelette:

Starting at the skillet's handle side, use the fork to gently roll the omelette onto itself, forming a neat cylinder.

Serve Immediately:

Slide the omelette onto a plate and serve right away for the creamiest texture.