French Rolled Eggs Omelette aux Fines Herbes

Ingredients

• 3 Eggs
• 1 tbsp butter, plus a knob to finish
• 1 tsp chopped chives
• 1 tsp chopped tarragon
• 1 tsp chopped parsley
• 1 tsp chopped chervil (or more parsley)
• Salt and white pepper

Method

1. Beat the Eggs with the herbs, a pinch of salt, and white pepper until completely uniform — lift the fork and the stream should fall unbroken.
2. Melt the butter in a small nonstick pan over medium heat until foaming but not browning; brown butter means start over, says every French instructor ever.
3. Pour in the Eggs and stir briskly with a silicone spatula while shaking the pan, 30–45 seconds, until softly scrambled curds form but the surface stays wet.
4. Off the heat, tilt the pan and roll the omelette onto itself from the far edge, then turn it seam-down onto the plate.
5. Gloss the top with the butter knob and serve immediately — the inside should still be baveuse, gently creamy.