Classic French Omelette

Makes one omelette.

An omelette is best made with clarified butter because it can withstand higher cooking temperatures without burning. The process for making clarified butter is simple: melt one pound of unsalted butter in a small saucepan over low heat until a froth appears. Remove the froth with a spoon and discard. (The milk solids will sink to the bottom of the pan.) Slowly pour the melted butter, now pure butterfat, through a strainer lined with cheesecloth into a clean container, leaving the milk solids and water residue behind. I keep a supply of clarified butter on hand in the fridge because it’s so practical for sautéing foods and it has a much longer shelf life than fresh butter.
This omelette requires a bit of dexterity. You must use both hands: one to hold a spatula and continuously stir the eggs once they hit the pan, and the other to hold the handle of the pan and shake the skillet back and forth. Keeping the eggs moving prevents large curds from forming. The goal is an omelette that is smooth, soft and creamy in the centre and just cooked on the exterior, without browning. The result is a tender, delicate, soft omelette. The entire process takes about a minute so moving quickly is key.

7 or 8-inch non-stick saucepan or skillet with shallow sloping sides
3 large eggs
1 Tbsp clarified butter or a combination of butter and vegetable oil
1 Tbsp finely chopped mixed herbs (parsley, tarragon and chives)
Pinch of kosher salt

Heat a skillet over medium-high heat and add the clarified butter (or butter and oil). While the pan is heating, whisk the eggs in a small bowl. There should be no traces of egg white left. Add the mixed herbs and season with kosher salt.
Pour the whisked eggs into the hot pan and stir the eggs continuously (with a nonstick spatula), while simultaneously shaking the pan back and forth so that the runny eggs fill in any gaps or holes on the bottom of the pan. When the eggs are almost set, turn off the heat and evenly smooth out the omelette with a spatula. Run the spatula around all sides of the omelette to loosen it from the pan. Grasping the handle, tip the pan to encourage the omelette to slide to one side of the pan. Using a spatula, gently fold one-third of the omelette onto itself. Then, holding the pan over a plate, slide and roll the omelette onto the plate so that it lands with the seam side down.

Source:Classic French Omelette
Classic French Omelette