Name: Fines Herbes Omelet
Total time: 10 min
Ingredients: 2 large eggs; 1 tablespoon fines herbes (equal parts minced fresh parsley, chives, tarragon, and chervil); 1/2 tablespoon butter

Why This Recipe Works

While developing our best omelet recipe, we tried three methods of mixing the eggs. The easiest and best method for our omelet recipe turned out to be beating with a fork until the eggs were well mixed. This gave the omelet a more uniform texture than if the eggs were beaten less. We also found that medium-high heat cooked the eggs quickly enough to achieve an omelet with a lovely brown exterior. As for whether or not to stir the eggs as they cooked, we found that stirring breaks up and integrates the cooked egg with the soft portions, giving the finished omelet a very consistent texture and a smooth appearance.

Instructions

In a small bowl, lightly beat together eggs, a pinch of salt, pepper, and fines herbes.

Heat butter in an 8 to 9 inch nonstick pan over medium-high heat. When butter stops foaming and just begins to color, pour in eggs. Wait a few seconds until edges of the omelet begin to set. With the flat of a fork, stir in circular motion until slightly thickened. Use a wooden spoon or spatula to pull in cooked egg at side of pan towards center; tilt pan to one side so that uncooked eggs run to edge of pan (illustration 1). Repeat until omelet is just set but still moist on top. Cook a few more seconds to brown bottom.

To fold omelet, jerk pan sharply toward you a few times to slide omelet up far side of pan. Jerk pan again so that far side just folds over onto itself or use fork or spatula to fold edge over (illustration 2). Grasp pan as far down the handle as possible with your palm facing up; rest far edge of pan on serving plate (illustration 3) and gently roll omelet onto plate so that it gets its final fold (illustration 4). Use a fork or spatula to tuck in any edges. Serve immediately.