Basic French Omelette
Crack the eggs into a bowl with a pinch of salt. Stir with a fork, then leave to rest a little. The salt will then break down the thick albumen so you don't get a snotty bit.
Put a 26cm non-stick pan on high heat with the butter. Stir the eggs again but don't whisk, as air bubbles result in a bouncy, tough omelet.
When the butter has foamed, add the eggs, and, as the lady said, shake and stir the mixture until it is just set. Fold in the front and back edges, then tilt the pan away from you and roll it up.
Turn out onto a plate and consume with glee. You can splash on a couple of twists of black pepper and even a few scrapings of parmesan. Aim for a set, but not browned outside and a just-soft center, known in French as baveuse.
Eggs are one of my favorite foods. Egg whites on their own are a source of fat-free, high-quality protein, but leaving out the yolks will deprive you of all of the other nutrients and half of the protein. I’m a whole egg kind of guy.
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