Make a Proper
French Omelet

For an evenly cooked omelet, you need a smooth egg mixture. Start by whisking your eggs until evenly mixed into a consistent yellow color with no stray strands of whites or yolks. Season your mix with a pinch of salt.

Add a generous knob of butter to your pan on medium to medium-low heat. The butter should slowly melt, not start sizzling. When you begin seeing little bubbles form in the butter, add your eggs. Again, you shouldn't hear anything when the eggs hit the pan.

As soon as your eggs are in the skillet, use a heat-resistant silicone spatula to stir (or rather vigorously mix) your eggs to prevent any curds or wrinkles from forming and ensuring an even cooking process. Do this for about a minute. Occasionally scrape down the sides of the pan to make sure no bits of egg overcook.

Turn off the heat and let your omelet sit in the hot pan for a few seconds to solidify the shape and make for easier rolling.

If you're using cheese, this is when Lefebvre adds a few dollops in a line down the center.

Holding the skillet in your left hand, tilt the pan away from you and start gently rolling your omelet. Once you've made your first roll, add a small pat of butter to the skillet—this loosens everything up and makes the rest of the roll easy.

Finish with a sprinkle of salt and some finely chopped chives (if you'd like).