Classic French Omelette

Crack the eggs into a bowl, add salt, and whisk thoroughly with a fork until smooth without incorporating air.

Place a skillet over medium heat, add the butter, and coat the bottom and sides.

As soon as the butter foams, pour in the eggs immediately.

For the first 30 seconds, work actively with chopsticks or a spatula, scraping the set layers from the bottom and mixing them with the liquid center.

Once the mixture begins to thicken and resembles a soft egg custard, gather the omelette into a single layer using a silicone spatula.

Leave the omelette on the hot pan for another 5–10 seconds, then tilt the pan and gently roll the omelette toward the center.