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French Omelette:
1) Warm the eggs to room temperature in hot water for 5 minutes.
2) Season the eggs with a bit of fine grained salt.
3) Beat the eggs with a fork, in a small bowl.
4) Pre-heat the pan, empty, to let the metal expand and close any tiny scratches or cracks in the finish. Butter the pan with a basting brush.
5) Pour eggs into middle of pan, and then stir vigorously for 5 seconds with a spatula.
6) When eggs are clotted, lift and swirl the pan so the liquid, top part of the omelette pours off the egg and onto the outskirts of the pan.
7) Do absolutely nothing for ten seconds.
8) Jiggle the pan to loosen the omelette, so it will slide off.
9) Using an underhand frying pan grip, fold the omelette 1/3 over using a spatula, and then slowly slide onto a plate, further folding it as you do so, to create a perfect enveloped omelette.
10) Slather on a bit of butter, and dump on your herbs.
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