Recipe by J. Kenji Lopez-Alt, author of The Food Lab: Better Home Cooking Through Science.
- Cook Time
- Prep Time
- 3 large eggs
- Kosher salt and freshly ground black or white pepper
- 1–2 tbsp. finely chopped fresh herbs, such as chives, parsley, tarragon or chervil, plus more for serving (optional)
- 1 tbsp. unsalted butter, plus more for serving
1. In a small bowl, season the eggs with salt and pepper. Add 1 to 2 tbsp. herbs, if using. Using a plastic fork, beat until the whites and yolks are thoroughly blended.
2. Heat an 8-inch nonstick skillet over medium-high 1 minute. Add 1 tbsp. butter and immediately swirl to coat the bottom and sides of the skillet. Add the eggs and immediately start to shake the pan vigorously with one hand while using a plastic fork to stir the eggs with the other. Shake until very, very fine curds form and the eggs are lightly set but still very runny, about 15 seconds.
3. Lift the handle to tilt the pan so that the eggs collect on one side of the skillet. Using the fork, carefully loosen the eggs from the edges. Gently fold the top third of the eggs near the handle toward the center. Holding the handle firmly with one hand, give the spot where the handle meets the pan a few sharp raps with your hand so the far edge of the omelet lifts up and curls back on itself. Roll the omelet onto a plate, seam side down. Use forks to form into a pointed torpedo shape. If desired, rub some butter on the outside of the omelet for a little shine. Sprinkle with more herbs. Serve immediately.
Note: Use a plastic fork to avoid scratching the pan.