French Omelette with Fines Herbes

Ingredients

• 3 large eggs
• Large pinch minced delicate fresh herbs, such as some combination of parsley, tarragon, chives, and chervil
• Kosher salt and freshly ground white or black pepper
• 1 tablespoon unsalted butter

Directions

1. Crack the eggs into a medium bowl and whisk them with a disposable plastic fork or a reusable wooden fork only until no streaks of white remain. Stir in the herbs, then add salt and pepper.
2. Set a completely unscratched 8-inch nonstick skillet over moderate heat and add the butter. Swirl the pan as it melts, letting it foam fully without taking on color.
3. Pour in the eggs. With the fork tines facing upward, stir quickly while jiggling the skillet so the eggs stay moving. Work the fork across the whole pan, breaking up curds and lifting them from the bottom as they appear. As soon as the eggs look very soft, creamy, and still loose enough to gather into one piece, after 1 to 2 minutes, stop stirring.
4. Use the fork to coax the eggs into an even layer in the skillet, tidying any feathery edges as you go. The surface should still look soft and creamy; if it seems too wet and raw, leave it alone for a few seconds more. If loose egg still runs, tilt and swirl the skillet so it moves toward the edges and sets faster.
5. Take the skillet off the heat and lift the handle so the pan tilts upward. With the fork, carefully roll the omelette over itself until it is almost folded in half. Nudge it to the edge of the skillet so the lower side of the egg just begins to hang over, then fold that overhanging edge up with the fork to close the omelette.
6. Position the skillet directly over a plate and turn the omelette out. It should land seam-side down in an almond or cigar shape; if it needs a little help, cover it with a clean kitchen towel, shape and adjust it with your hands, then lift the towel away. Serve. To make another omelette, wipe the skillet clean of any eggy bits and repeat the process.