Omelette
- 1
Melt the butter in a small pan (18-20cm diameter) over low heat (e.g., level 3 of 9).
- 2
Add the 4 whisked eggs and stir continuously, without stopping. No scrambled egg should settle at the bottom.
- 3
If the egg scrambles too much, immediately remove the pan from the hob and reduce the heat. Put it back on the hob when it feels right.
- 4
Stir until the egg emulsifies with the melted butter and reaches a creamy consistency (can take up to 10 minutes).
10 min - 5
Once the egg has your desired creaminess, spread the mixture evenly on the bottom of the small pan and let it sit briefly until a stable skin forms on the underside of the egg.
- 6
Tilt the pan and use a spatula to roll the egg from top to bottom.