#omelette

Classic French omelette mastery. Eggs: 3 large, whisked with salt. Pan: 8-inch nonstick, medium-high heat, butter. Technique: 1. Swirl butter to coat. 2. Add eggs, immediately stir vigorously with fork. 3. Shake pan while stirring (30 seconds). 4. Smooth surface, let set 5 seconds. 5. Tilt pan, roll omelette using fork. 6. Shape into oval log. Result: pale yellow (no browning), creamy interior. Filling: herbs, cheese, added before rolling. Explain protein coagulation and achieving baveuse (flowing) center.