Classic French Omelette

Ingredients

• 3 large eggs
• Kosher salt and freshly ground white or black pepper
• 1 tablespoon unsalted butter

Directions

1. Crack the eggs into a medium bowl and use a disposable plastic fork or a reusable wooden fork to beat them only until the final streaks of white disappear; add salt and pepper.
2. Use an 8-inch nonstick skillet with no scratches at all, and melt the butter over moderate heat, turning the pan so it coats the surface, until it is liquid and foamy without browning. Pour in the eggs and stir quickly with the fork, tines facing up, as you shake the pan to keep the eggs moving. Work the fork through the whole skillet, breaking up curds and lifting them off the bottom as they form. Once the eggs are creamy and very softly scrambled, while still loose enough to gather into one mass, stop stirring; this should take 1 to 2 minutes.
3. With the fork, coax the eggs into an even layer across the skillet and tidy up any wispy edges. The surface should still look creamy and loose; if it seems too wet and raw, let it sit on the heat for another few seconds. If the egg still runs, swirl the skillet so the loose egg moves out to the edges, where it will set faster.
4. Take the skillet off the heat, raise the handle so the pan tilts, and use the fork to gently roll the omelette down onto itself until it is almost folded in half. Nudge the omelette to the edge of the skillet so the lower side just barely hangs over, then use the fork to fold that overhanging edge up and close the omelette.
5. Hold the skillet right over a plate and turn the omelette out onto it. Aim for an almond or cigar shape, seam-side down; if it needs a little help, cover it with a clean kitchen towel, shape and position it with your hands, then lift the towel away. Serve. To make another omelette, wipe any egg bits from the skillet and make the next one the same way.