Classic French Omelette

Pale, rolled, soft in the center — constant motion over gentle heat, no color · egg methods here

1 · 5 min

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3 eggs
1 Tbsp butter
salt · white pepper
chives, or a little soft cheese (optional, kept small)

What you need

3 eggs

1 Tbsp butter

salt · white pepper

chives, or a little soft cheese (optional, kept small)

Beat & season. Whisk the eggs with a pinch of salt until fully blended, no streaks. Have your plate ready — this moves fast.
Melt butter, don't brown it. Nonstick pan over medium; melt the butter until it foams but hasn't colored. Pour in the eggs.
Stir constantly. With a spatula (or fork), stir the eggs in small fast circles while shaking the pan, scraping the set egg off the bottom — like a loose scramble, 20–30 seconds, until it's mostly soft curds with some loose egg left.
Smooth & rest. Stop stirring, spread the egg flat, and let it sit 5–10 seconds to set the bottom. Add cheese/chives down the center now if using.
Roll & serve. Tilt the pan away from you, fold the far edge over, then roll the omelette toward the handle and out onto the plate, seam-side down. Still soft inside. A dab of butter to gloss; chives.

Steps — tap one to keep your place

1. Beat & season. Whisk the eggs with a pinch of salt until fully blended, no streaks. Have your plate ready — this moves fast.

2. Melt butter, don't brown it. Nonstick pan over medium; melt the butter until it foams but hasn't colored. Pour in the eggs.

3. Stir constantly. With a spatula (or fork), stir the eggs in small fast circles while shaking the pan, scraping the set egg off the bottom — like a loose scramble, 20–30 seconds, until it's mostly soft curds with some loose egg left.

4. Smooth & rest. Stop stirring, spread the egg flat, and let it sit 5–10 seconds to set the bottom. Add cheese/chives down the center now if using.

5. Roll & serve. Tilt the pan away from you, fold the far edge over, then roll the omelette toward the handle and out onto the plate, seam-side down. Still soft inside. A dab of butter to gloss; chives.

✨ Untested — Claude drafted this one from scratch; it hasn't been cooked and amended in our kitchen yet, so treat the amounts as a starting point. Low salt — salt at the end and taste as you go; broth, cheese, and canned goods already bring salt.