Ingredients:
Eggs – 3 pcs.
Butter – 70 g
Salt, pepper (white or black) – to taste
Method of preparation:
Melt the butter in a hot pan
Beat the eggs until smooth, make sure that there is practically no foam, so beat intensively, but at the same time smoothly
Add just molten oil to the egg mass, do not wait until the oil has cooled
Add salt and pepper
Pour the resulting mass into a pan and cover with a lid
The readiness of the omelet is determined by the whitewashed edges
As soon as the edges begin to whiten, begin to gradually twist the omelet into a roll
Transfer the roll down down to the plate, if desired, before serving, you can cut the roll into circles 2-3 cm thick, but the classic French omelet is served with a whole roll
Editor’s advice: it is better to refrain from adding any other spices, as this can damage the gentle taste and aroma of omelet. Do not wait for the top of the omelet to be browned and begin to twist it into a roll. While you are slowly forming a roll, the part that is inside has time to prepare.
