Ingredients

4 Eggs, at room temperature

1 tbsp Cream

1/2 tsp Salt

1 tbsp Butter

Method

Combine eggs, milk, and salt in bowl and beat gently.

Place butter in pan and heat until butter is very slightly browned.

Add eggs and immediately stir them briskly with back of fork.

When the eggs have thickened and there is no more liquid egg in the pan stop stirring and continue cooking for a few seconds, gently shaking the pan back and forth over the heat.

Take th pan off the heat and with fork fold one-third of omelet over center.

Then fold other third over first.

Slide omelet onto heated serving dish.

Just before serving, rub a piece of butter over the top of the omelet to give it a sheen.

Notes: French omelets are famous for their smoothness and lightness. This is because the eggs are cooked very quickly and remain moist.

Cooks Comments and Tips

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