Omelette Française

Crack 3 eggs into a bowl. Add a pinch of salt. Beat vigorously with a fork until no streaks remain and mixture is uniform.

Heat an 8-inch nonstick skillet over medium-high heat (400-450°F surface). Add 1 tbsp butter. Swirl until butter foams and foam subsides but butter hasn't browned.

Pour in eggs. Let sit 5 seconds. Then, holding the pan handle, use a fork or spatula to stir the eggs in a circular motion while shaking the pan back and forth. Continue until eggs are mostly set but still wet on top, about 30-45 seconds.

Tilt pan so eggs slide to far edge. Using a fork, fold the edge closest to you over toward the center. Slide omelette onto plate, flipping so seam is underneath. The outside should be pale yellow with no browning. Brush with butter for shine.