← Nouns Cooking · French

Ingredients

• 3 large eggs
• 1 pinch Salt
• 15 g Butter
• 1 tbsp Chives, finely snipped
• 1 tbsp Parsley, finely chopped
• 1 tsp Tarragon, finely chopped

Method

1. Beat the eggs and salt with a fork until completely smooth, with no streaks of white. Stir in most of the herbs.
2. Melt the butter in a 20 cm non-stick pan over medium heat until it foams but does not brown. Pour in the eggs.
3. Straight away, stir with a silicone spatula or fork while shaking the pan, for about 1 minute, until the eggs form small soft curds but still look a little wet on top.
4. Stop stirring, smooth the surface and leave for 20 seconds to set the base without colouring.
5. Tilt the pan, roll the omelette over itself from the handle side into a neat cylinder and tip it seam-side down onto a warm plate. Rub with a little butter and scatter over the rest of the herbs.

Tips

• A classic French omelette should have no brown at all: if it colours, turn the heat down next time.
• Any soft herbs work: chervil is traditional if you can find it.

Sources

Written in our own words after cross-checking these recipes:

Serious Eats BBC Good Food