Classic French Omelette Aux Fines Herbes

In a mixing bowl, combine 3 large eggs, 1/4 teaspoon kosher salt, and a pinch of white pepper. Whisk vigorously with a fork until the whites and yolks are fully homogenized and no strands of white remain, but try not to incorporate too much air foam.

Stir the 1 teaspoon each of fresh chives, parsley, and tarragon into the egg mixture.

Heat an 8-inch nonstick skillet over medium-low heat. Add 1 tablespoon of unsalted butter and swirl the pan until the butter is melted and foaming, but do not let it brown.

Pour the eggs into the pan. Immediately begin shaking the pan back and forth with one hand while stirring the eggs rapidly in small circles with a heat-proof spatula or fork with the other hand. The goal is to create small, tender curds.

When the eggs are softly set but still slightly runny on top (baveuse), stop stirring. Use the spatula to smooth the egg layer into an even circle.

Tilt the pan handle up. Using the spatula, gently roll the edge of the omelette nearest the handle toward the center. Then, roll the opposite edge toward the center to close the omelette.

Turn the omelette out onto a warmed plate, seam side down. Optionally, rub a small piece of cold butter over the surface for a glossy finish.