Omelette

"Robuchon"

• 6-12 eggs (3 per person)
• salt
  
• pepper
• 1 tsp oil
• 1 tbsp butter

1. break eggs into a large bowl...season with a pinch of salt and pepper
2. beat firmly with a fork to obtain a foamy mixture
3. heat oil in a skillet over low heat...add 2 tsp butter and cook 2 minutes over med heat...tilt pan to distribute fat
4. when butter foams, pour in the beaten eggs + reduce heat to low
5. with a wooden spatula, quickly scrape the eggs cooked on the bottom and sides of pan, pulling them to the center several times
6. after 5min, shake the omelette pan so that the omelette gets "polished"
7. cook over low heat 1-2 min more for a moist omelette
8. turn off heat and add remaining butter to pan and allow to melt all around the omelette (makes sure omelette will not stick to pan)

flipped omelette

• quickly flip pan over plate holding the plate against the pan the whole time

rolled omelette

• tilt skillet so that omelette slides more to one side, up against the edge.
  
• use a spatula to lift the side opposite the handle and fold the omelet in half.
• use a fork to make the folded edge more round
• shake the pan with a short, sharp movements to make the omelette roll over itself
• use fork to make it rounder if necessary
• tild skillet over the plate and flip the rolled omelet out