French Omelette

A classic French omelette, we thought better than another omelette. It's just a different type of technique to do it. You beat the eggs and you move it as fast as you can with one hand and the other hand with the fork to get to create the smallest possible curve that you can and you don't even let it brown. You mix it as fast as you can like scrambled eggs, barely let it take, then bring all the thing on one side and invert it. It should be very soft, tender, moist in the center. So it's a different way of doing it. And we start all the time, a little piece of butter. I'm going to put three eggs, break the eggs on something flat, preferably by organic eggs. Okay, in that case here, I'll do fine herb omelette, always chive, the classic way, chive, parsley, chervil, and tarragon. Pepper, salt, that's it. Now you want to mix your eggs. You don't just turn with your fork this way because the white get out like a wet mop around. You really have to break it so you don't have long thread of white in your omelette. That's it. Okay, so this is a non-stick omelette, I mean non-stick pan. It's a six, eight inch, three eggs omelette. Move it there and now using the bottom of this and your hand here, you have to bring that together, bring it around to create a small, small skillet. Again, bring it around and you may like it more cooked, less cooked. I don't like it too cooked. And at the end of it, the important part of it, now look at that here. I bring everything on this side rather than just one liner and rolling a carpet. I bring everything on one side, then I bring that clip, here you want to have a nice oval curve like this and this there and to bring the other lip back on tip, you bang it here to lift it up, fold it on top. This is the time where you would want to stuff it inside, but we don't brown it. Now take your plate, you change hand, you want to bang that to bring it right to the edge and empty your omelette and it should be soft, pale, beautiful pale color, no plate on top, pale and the center should be very moist and tender. I'll show it to you here. I cut that omelette in half. You will see that very creamy center. Classic French omelette with herbs.