French Omelettes

The french omelette is considered the true test of a chef's technique. Lack of browning, thin almond shape, and buttery texture are what make this omelette challenging. It also tests a chef's ability to season his or her pan, if a non-stick is not used.

1. Heat your pan to high heat. Mix your eggs. Usually, chives are also added in.
2. Add in the eggs. In the pan, scramble them just enough so that they are able to come back together.
3. Once the omelette is cooked, move it to the side of the pan. Fold the omelette, but leave a "lip" exposed that faces the edge of the pan.
4. Fold the lip and let it rest for a minute. Turn the french omelette upside down onto a plate and enjoy!