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1
Prepare skillet and eggs Heat an 8-inch skillet over medium-high heat.
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(Its ready when your palm feels warm when held just above the skillet.)
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When the pan is hot, heat the clarified butter until hot but not smoking.
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While the butter is heating, whisk the eggs in a medium bowl and season with salt and pepper.
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Cook omelet Working quickly, pour the whisked eggs into the hot skillet.
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Reduce heat to medium.
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Simultaneously stir the eggs with a heatproof flexible spatula and shake the skillet vigorously back and forth over heat for about a minute.
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You want to keep the eggs moving, incorporating some of the runny parts with the more-cooked parts until there are some curds swimming in the eggs.
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Continue cooking, using a spatula to pull cooked eggs from the edge and allow uncooked parts to run underneath, until the eggs are just set, with no more runny parts (this should take 15 to 30 seconds).
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Sprinkle herbs evenly over eggs, then run the spatula around all sides of omelet to loosen it from the pan.
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Use spatula to lift opposite edge of omelet and gently fold over one third.
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Then, holding pan over plate, simultaneously slide and roll omelet onto plate so that it lands with the seam side down.
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(Alternatively, flip over one half to form a half-moon shape.)
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Serve immediately.
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Because clarified butter has no milk solids, it can withstand higher cooking temperatures without burning.
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Melt 1 cup (2 sticks) unsalted butter in a small saucepan over low heat until foamy and milk solids have fallen to bottom of pan, about 15 minutes.
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Remove from heat and let cool.
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Carefully skim foam from top and discard.
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Slowly pour melted butter through a cheesecloth-lined sieve into a bowl or storage container, leaving the solids behind.
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Use immediately, or store covered in refrigerator up to one month.
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21
Replace the herbs with about 1/4 cup of any of the following (or a combination), adding them to the pan when the eggs are just set:
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Grated cheese, such as Gruyere, cheddar, or fontina
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Crumbled soft cheese, such as goat cheese or feta
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24
Wilted greens (page 297)
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Slow-Roasted Tomatoes (page 316)
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Caramelized onions (page 30) or shallots
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27
Chopped blanched asparagus
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Diced or thinly sliced ham
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29
Sauteed mushrooms (page 419)
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30
Whisk the eggs together very well to incorporate lots of air; this is how you get a light, fluffy omelet.
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But dont whisk too early or the eggs will deflate while you wait for the pan to heat up.
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32
Use clarified butter (see above); since the milk solids have been removed, it will not burn as quickly as regular butter or cause the eggs to brown or stick to the pan.
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Get the skillet nice and hot, but dont let the butter smoke before adding the eggs.
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Work quickly after pouring the eggs in the pan; constant motion is key, whether jerking the pan or running a spatula across it to allow the eggs to cook more evenly (similar to scrambling).
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35
Cook just until there are no more runny parts.
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36
Omelet will continue to cook when off the heat.
