Classic French Omelette - 2

Steps 1. In a bowl, combine 3 eggs, salt, black pepper, and heavy cream. Whisk thoroughly until evenly mixed. For an ultra-smooth texture, you can strain the egg mixture to remove any unmixed egg white bits or membranes. 2. Heat a good quality non-stick small frying pan over medium-low heat. Add unsalted butter and let it melt slowly, forming fine bubbles (be careful not to let the butter burn and turn black). 3. Pour all the beaten eggs into the pan at once. Quickly and continuously shake the pan with your left hand while using chopsticks or a silicone spatula in your right hand to rapidly stir the bottom of the eggs clockwise. This ensures even cooking and creates small, tender curds. 4. When the bottom and edges of the eggs begin to set, but the surface is still semi-liquid and moist, stop stirring. Tilt the pan slightly and use a silicone spatula or spoon to fold the omelette from both sides towards the center, shaping it into the classic oval or rugby ball form. 5. Quickly slide the omelette onto a plate. You can gently press the surface with a paper towel to help shape and smooth it. Finally, lightly brush the top with melted butter or sprinkle with fresh chopped chives before serving.