Ingredients

The following ingredients have 4 Servings
  • 2 to 3 eggs
  • 1 Tablespoon butter, (plus extra for the top)
  • A pinch each salt and pepper, (to taste)
  • 1/2 teaspoon chopped herbs of your choosing, (parsley, tarragon, chives, chervil...)
  • Saute pan, with a bottom diameter of 7"
  • Fork
  • Mixing bowl

Instruction

  • Break the eggs into the mixing bowl and beat vigorously with the fork for about 20 to 30 seconds. You just want to get the white and yolks well mixed. 
  • Heat the pan over high heat then add the Tablespoon of butter. As the butter melts, swirl the pan to completely coat the bottom and part way up the sides.
  • Once the butter is melted quickly give the eggs an extra stir and pour into the hot pan. Let the eggs settle for about 3 seconds. (You can see in the photo how the butter is part way up the sides of the pan.)
  • Then start shaking the pan back and forth and then jerk it toward you several times. Watch Julia's video to get the technique.
  • As the eggs cook increase the angle of the pan and continue jerking so the eggs fall into the far edge of the pan. After 20 seconds your omelette should be done, that's right, 20 seconds!
  • Hold a warm plate in your left hand and grasp the handle of the pan in your right hand with your thumb on top. With the lip of the pan against the plate, tip the pan up and roll the omelette onto the plate. It should be shaped almost like a rolled crepe. Use your fork (or fingers!) to push any stray pieces under.
  • Spread a little softened butter on top of the omelette. (This is optional, Julia does it, but I have done it both ways and it still tastes Gr8 without.)
  • Garnish with a generous amount of minced parsley (or herbs of your choice) and bon appetit!