breakfast

Classic French Omelette with Fine Herbs

Name: Classic French Omelette with Fine Herbs
Prep time: 5 min
Cook time: 2 min
Total time: 7 min
Yield: 1
Ingredients: 3 large eggs; 1 tablespoon unsalted butter; 1 tablespoon fresh chervil, finely chopped; 1 tablespoon fresh chives, finely chopped; 1 tablespoon fresh flat-leaf parsley, finely chopped; 1 teaspoon fresh tarragon, finely chopped; Kosher salt; White pepper

The French omelette is a test of technique, not ingredients. Cooked entirely over moderate heat with constant agitation, it should be pale yellow with no browning, custardy in the center, and rolled — not folded — into a seamless torpedo. Fresh chervil, chives, parsley, and tarragon do the rest.

Prep: 5 min Cook: 2 min Total: 7 min Serves: 1

Ingredients

3 large eggs
1 tablespoon unsalted butter
1 tablespoon fresh chervil, finely chopped
1 tablespoon fresh chives, finely chopped
1 tablespoon fresh flat-leaf parsley, finely chopped
1 teaspoon fresh tarragon, finely chopped
Kosher salt
White pepper

Instructions

Crack eggs into a bowl and beat vigorously with a fork until the whites and yolks are fully combined — about 30 seconds of real effort. Season with salt and white pepper.
Mix the chopped herbs together and set aside.
Heat an 8-inch nonstick skillet over medium heat. Add butter and swirl to coat the pan. The butter should foam but not brown.
Pour in the eggs. Immediately begin stirring with a chopstick or silicone spatula, making small circular motions while shaking the pan back and forth. You are making very small curds.
When the eggs are about 75% set — still wet on top but no longer liquid — stop stirring. Sprinkle the herbs across the center third of the omelette.
Tilt the pan away from you at a 45-degree angle. Use the spatula to fold the near third of the omelette over the herbs, then roll the omelette onto a warm plate so the seam is on the bottom.
The surface should be smooth and pale. If you want to be precise, rub a small knob of butter over the top for shine.