Making the classic French omelet fines herbes (minced fresh herbs), which is pale yellow, moist and creamy, will take some practice, but is a technique worth mastering.
Crack the eggs into a medium bowl. Add the herbs and salt and pepper. Using a fork, pierce the yolks and whip, moving back and forth across the bowl to break up the whites until very smooth and well combined.
2
Making the omelet
Ingredients
1 tablespoon unsalted butter
Melt the butter in a small (6- to 7-inch) nonstick skillet over medium heat. Once foaming, pour the egg mixture into the center of the pan. Hold the fork flat and stir the eggs as quickly as you can in the pan, bringing the curds from the outside into the center, evenly incorporating from the edges, while continuously shaking the pan with the other hand. Continue shaking and stirring without stopping so the eggs coagulate uniformly. Lift the handle end to incline the pan forward so most of the eggs gather at the opposite side of the pan as they set. Now stop stirring while the eggs are still moist in the center.
Using your fork, bring the near lip over, gently rolling it toward the center of the omelet, pressing the fold into place. Run the fork between the edge of the pan and the far lip of the omelet to loosen it. Using the palm of your hand, tap the handle of the pan to shake the omelet and make it lift onto itself as the far lip rises from the edge of the pan. Fold the far lip toward the center of the omelet to meet with the opposite lip. Press the fold with the flat of the fork and shape the omelet to come to a point at each end.
While holding the serving plate in your left hand, bang the end of the pan gently so the omelet pulls together against the edge of the pan, then invert the omelet onto a plate.
3
Serving
The omelet should be very moist and creamy, and still wet in the center. Serve immediately.
