Fine-Herbes Omelet (Jacques Pépin)

Then prep

• Finely chop parsley until you have 1 tbsp.
• Finely chop a mix of chervil, tarragon and chives until you have 1 tbsp.
• In a bowl, beat the 3 eggs with a fork. Add a dash of salt, a dash of pepper, the 1 tbsp parsley and the 1 tbsp mixed herbs. Beat to combine. These are the eggs.
• Set out a 6- to 8-inch nonstick skillet, a fork and the 1 1/2 tsp butter.
• Set a serving plate by the stove.
• Everything is ready. Wash the board and put the knife away. The omelet goes fast from here.

Ingredients

• 3 largeeggs
• 1 dashsalt
• 1 dashblack pepper
• 1 tbspparsley, finely chopped
• 1 tbspchervil, tarragon and chives, finely chopped and mixed
• 1 1/2 tspunsalted butter

Steps

1. Melt the 1 1/2 tsp butter in the skillet.
2. When the butter foams, pour in the eggs.
3. Stir quickly with the flat of the fork while shaking the pan back and forth, so the eggs set evenly.
4. Stop stirring when the eggs are lightly set but still moist.
5. Tilt the pan forward so most of the egg gathers at the far end. The near edge thins out.
6. Fold the thin near edge toward the center with the fork, over the moist middle. Press the fold into a rounded edge.
7. Run the fork between the far edge of the omelet and the pan to loosen it.
8. Tap the pan handle gently with your palm until the far lip of the omelet rises above the edge of the pan.
9. Fold that lip back toward the center, overlapping the first fold.
10. Shape each end into a point with the flat of the fork.
11. Hold the plate in one hand. Bang the underside of the pan on the counter at the omelet end so the omelet slides to the edge of the pan.
12. Turn the omelet out onto the plate.
13. Press each end into a point with the fork. Serve.

Notes

This is Pépin's classic rolled French omelet. His quicker conventional version, folded in half, is below. Use a nonstick pan, because eggs stick in stainless steel.