Classic French Omelette
They say that the mark of a true chef is how well he can cook scrambled eggs. The second test is how well he can do a French omelette. Two very similar techniques that really are separated at the very end.
Splash of milk
2 tbs of butter
Fleur de sel
Grated comte cheese
In a cold non-stick pan, crack the eggs, pour the milk, and place the butter.
Turn the pan on to medium heat and begin beating the ingredients together using a silicon spatula (10 min)
Be sure to take the pan off and on the heat every 10 seconds so that the mixture doesn't cook to quickly. You want a custardy texture.
As the ingredients combine and the mixture thickens, you will begin to see little curds forming
Let the mixture cook a little bit so that it thickens and forms the base of the omelette (2 min)
Sprinkle the grated comte cheese down the center
With the heat off, flip an edge of the omelette slightly over to begin the roll
With one hand grabbing the pan, tilt the pan away from you so that the rolled edge is furthest from you
Begin knocking the handle with your free hand so that the omelette begins to roll
Once rolled, slide onto a plate, glisten with some butter, sprinkle the salt and pepper