Rolled French Omelette with Chives

What you need

• 3 large eggs
• 1 pinch salt
• 1 pinch black pepper, freshly ground
• 15 g (1 tbsp) unsalted butter, plus a little for the top
• 1 tsp chives, finely snipped, for serving

Method

Restated from the original video

1. 1

   Beat the eggs, salt and pepper together with a fork until the whites and yolks are fully blended.

2. 2

   Set a 20 cm (8 in) nonstick frying pan over medium heat and add the butter.

3. 3

   When the butter has melted and the foam begins to settle, pour in the eggs.

4. 4

   Shake the pan back and forth while stirring fast with a spatula, so the eggs form small, soft curds, 20-30 seconds.

5. 5

   Stop stirring and smooth the curds into an even layer. Leave for 10-15 seconds, until the base sets but the top still looks moist.

6. 6

   Tilt the pan away and fold the third of the omelette nearest the handle over toward the middle.

7. 7

   Nudge it to the far rim of the pan and roll it out onto a warm plate, seam side down.

8. 8

   Rub the top with a little more butter so it shines.

9. 9

   The center stays soft and lightly cooked, so use pasteurized eggs for anyone young, elderly, pregnant or immunocompromised.

10. 10

    Scatter over the chives and eat at once.

Imported from cookcoda.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.