Omelette aux Fines Herbes

Ingredients

• eggs6 large (about 300 g)
• butter2 tbsp (28 g), unsalted preferred
• flat-leaf parsley3 tbsp (9 g), fresh, finely chopped
• chives or green onion tops2 tbsp (6 g), fresh, finely sliced
• tarragon1 tsp dried, or 1 tbsp fresh, finely chopped
• black pepper1/4 tsp (1 g), freshly ground
• saltto taste

Method

1. 1

   Warm two plates now: fill each with hot water for 1 minute, then pour it out and dry. Set aside.

2. 2

   Finely chop parsley and tarragon; finely slice chives. Combine all three herbs in a small bowl.

3. 3

   Split eggs into two bowls of 3. Beat each well with a fork, then season each with a pinch of salt, 1/8 tsp pepper, and half the herb mix.

4. 4

   Set a 20 cm non-stick pan over medium-high heat. Add 1 tbsp butter; swirl until melted, foamy, and foam just begins to settle. If it browns, reduce heat, wipe the pan, and start again with fresh butter.

5. 5

   Pour one egg bowl into the pan. Stir with a heatproof spatula in small quick circles while shaking the pan, until soft loose curds form and the base barely sets, 30 to 40 seconds.

6. 6

   Pull the pan off the burner. Let rest 10 seconds until the surface loses its liquid shine but the centre still trembles when you tilt the pan slightly.

7. 7

   Tilt the pan away from you at 45 degrees. Fold the near third to the centre with the spatula, then tip the pan so the omelette rolls seam-side down onto a warm plate.

8. 8

   Wipe the pan, return to medium-high heat, and repeat steps 4 to 7 with the remaining butter and eggs. Serve the first at once; plate the second within 1 minute.