Recipe for a Classic French Omelette

This French dish uses whisked eggs cooked in butter until soft and then rolled.

Ingredients

• 3 large eggs
• 20 grams unsalted butter
• 2 grams salt
• 1 gram white pepper
• 5 grams fresh chives

Preparation

1. Whisk the eggs with salt and pepper until no streaks of white remain
2. Melt the butter in a non-stick pan over medium heat until it foams
3. Pour the eggs into the pan and stir rapidly with a fork while shaking
4. Stop stirring when the eggs are soft and creamy but still slightly wet
5. Roll the omelette tightly and slide it onto a warm white plate
6. Rub a piece of butter over the top and garnish with chopped chives

Tips

• Use a high-quality non-stick pan to ensure the eggs slide and roll with ease
• Whisk the eggs just before cooking to keep the air inside for a light texture
• The omelette should have no brown color on the outside to stay soft and tender