Basic French Omelette
|Light cream||1 Teaspoon|
|Freshly ground pepper||1 Pinch|
In mixing bowl, lightly beat eggs, cream, salt and pepper.
In 8-inch (20 cm) omelet pan over high heat, melt butter; when it foams but before it browns, pour in egg mixture.
Stir gently with fork to expose as much egg as possible to heat.
When underside has set, lift edge of omelet with spatula and tilt pan so uncooked eggs flow underneath and set.
Repeat lifting and tilting 4 times around pan.
When centre is still creamy but not runny, use fork to lift 1/3 of omelet closest to handle and fold it over centre.
Tilt pan, handle up and lift-roll omelet over remaining 1/3 of omelet to far side of pan.
Keep tilted pan over heat for about 15 seconds to seal edges, then roll out onto warm serving plate.