Rolled French Omelette with Chives and Cultured Butter

Steps

1. 1

   Beat the eggs with the salt and white pepper for a good 30 seconds, until the mixture is one uniform yellow with no ropes of white left. Pass it through a sieve if you want it truly seamless.

2. 2

   Set a 20 cm non-stick pan over medium-low heat, around 140°C. The butter should melt and foam quietly without ever browning - if it hisses or colours, the pan is too hot and the omelette will turn tough and freckled.

3. 3

   Pour in the eggs and count to five, then start stirring with a rubber spatula in small, fast circles while shaking the pan gently with your other hand. You are making thousands of tiny curds, not scrambled eggs.

   
4. 4

   After about 45 seconds the mass will look like loose custard. Stop stirring, smooth the surface flat, and let it sit for 20 seconds so a thin skin sets on the base.

5. 5

   Scatter the chives across the middle. Tilt the pan away from you and use the spatula to fold the near edge over by a third, then roll the omelette down toward the far lip of the pan.

   
6. 6

   Turn it out seam side down onto a warm plate so it lands in a smooth oval. The centre should still be glossy and barely set - baveuse, as it should be. Rub the top with a little extra butter and eat straight away.