A true French omelette, is just eggs and butter, no filling. The egg is
folded for a soft, tender texture. It's 10% ingredients and 90%
technique, so it does take a bit of practice to perfect.
Ingredients (Servings: 1)
3 fresh eggs
¼ teaspoon kosher salt
½ teaspoon cold water
2 tablespoons unsalted butter, divided
1 pinch cayenne or white pepper to taste (Optional)
Steps
Whisk eggs, salt, and water together in a mixing bowl. Whisk until
mixture is very liquid and whites are completely blended in, 1 or 2
minutes.
Heat 1 1/2 tablespoons butter in a 9- or 10-inch non-stick skillet
over medium-high heat. As soon as butter melts and before it starts
to sizzle, pour in the whisked eggs. Stir in a circular pattern with
a heat-proof spatula, lifting and "scrambling" eggs, shaking pan to
keep leveling out the mixture, and scraping down the sides. Continue
stirring until shaking the pan no longer levels the eggs.
Reduce heat to low. Using the spatula, smooth the surface of the
eggs to move runny eggs to less runny spots, working toward an even
thickness. As soon as surface is wet but not runny, remove from
heat.
Starting at the handle side of the pan, use the spatula to begin
rolling the omelette into a cylinder shape, about 3 rolls until
omelette is about 2 inches from opposite side of pan. Use spatula to
fold the last flap of egg over the top of the cylinder leaving the
seam side up. Add cubes of the remaining 1/2 tablespoon butter to
pan. Gently push the butter as it melts under the omelette.
Slide omelette to edge of pan. Flip onto a plate with the seam side
down. Even out the shape, if necessary. You can tuck in the ends, if
you like. Brush surface with a bit more butter. Dust with cayenne
pepper.
