Jacques Pepin’s Omelette

Jacques Pépin's Iconic French Omelette

Recipe by Jacques Pépin

Makes 1 

2 Tbsp. finely chopped chives

1 Tbsp. finely chopped tarragon

1 Tbsp. finely chopped parsley

3 large eggs

Kosher salt and pepper

2 Tbsp. unsalted butter

Using a fork, whisk the herbs and eggs together in a bowl until they're really (really) well-blended. This means there should be no strands of egg yolk or egg white, just homogenized egg. Season with salt and pepper. 

Heat an 8-inch nonstick skillet over medium heat. Add the butter; it should barely sizzle but melt immediately. (If the butter sizzles loudly and foams up, the skillet is too hot. Remove it from the heat for a second to let it cool down.)

Add the eggs to the skillet, and using the flat side of the fork, immediately start whisking and stirring the eggs from the edges to the center, shaking the skillet occasionally. Do this for about 45 seconds. The eggs will start to look like a soft scramble. Once the eggs are mostly set but still look soft and slightly wet, remove the pan from the heat. 

Using the fork, start at the side closest to the handle and start rolling the omelette onto itself, like you're rolling a carpet. 

Once you're about halfway there, start rolling from the other side to meet in the middle. Because you're using a nonstick skillet, this should be pretty easy. If the egg sticks a little, add a little more butter to help it along. 

Flip the omelette onto a plate, seam-side down. If it doesn't come out in a perfect shape, NBD, just kinda tuck the sides in to keep a nice torpedo shape. 

Eat immediately!