Ingredients:

  • large Eggs, fresh, ideally room temperature
  • Tablespoon Unsalted Butter, divided (1/4 Tbsp for finishing)
  • Pinch of Fine Sea Salt (to taste)
  • Dash of Freshly Ground Black Pepper (optional)

Instructions:

  1. Prepare the Eggs: Crack eggs into a bowl. Add salt and pepper. Whisk vigorously with a fork until the yolks and whites are just combined and slightly frothy—do not over-whisk.
  2. Heat the Pan: Place an 8-inch non-stick skillet over medium-high heat. Add three-quarters (¾) of the butter. Swirl until the butter foams and the foam subsides.
  3. Pour and Agitate: Pour the egg mixture into the hot pan. Immediately begin vigorously shaking the pan back and forth while using a heatproof spatula to quickly pull the cooked egg from the edges towards the centre, tilting the pan to let the raw egg flow underneath.
  4. Set the Base: Continue agitation for about 30–45 seconds until the omelette surface is mostly set but still slightly moist and creamy on top.
  5. Butter and Finish: Reduce the heat slightly. Dot the remaining butter (¼) over the surface of the setting eggs. Let it sit undisturbed for 10–15 seconds.
  6. The Roll: Tilt the pan away from you. Use the spatula to fold the third of the omelette closest to the handle over the centre. Give the pan a sharp tap on the handle to encourage the omelette to slide towards the edge.
  7. Plate and Serve: Invert the pan over a warm plate, allowing the omelette to roll completely out, seam-side down. Serve immediately.