Have you ever seen Jacques Pépin make his delicate "custard" style omelette? Have you ever tried to make it? It's easy to see Jacques has made this style of omelette many, many times until he got the technique perfect. The reality is most people would struggle to get his results doing it his way, but there is another, more accessible way, and it starts by turning the heat down very low.
Add a knob of butter to a nonstick 8" skillet and place it over low heat. While the butter is doing its thing crack (I like to use two whole eggs and two egg whites to reduce the fat) 4 eggs and a two finger pinch of salt into a coffee mug. I like to use a coffee mug because it keeps me from over beating the eggs. When the bottom of the pan is coated with tiny unsalted butter bubble pour in the eggs.
Here is the tricky part, every time a thin set layer of egg is visible underneath liquid egg use a spatula and starting at the edges pull the layer toward the center making sure to work you way around the pan. I find it takes 3 or 4 times of pulling ( and this all depends on how many eggs and the pan diameter). Place the warm fillings into the center and slowly let the eggs come to you desired consistency. If you like omelettes creamy it should be a little runny on top but not overly so.
To get the omelette out of the pan fold a third of the omelette to the center, take the pan to the plate, tilt the pan and let the omelette roll gently onto itself, now roll it onto the plate with seam side down. #eggs #omelette #breakfast #lunch #dinner #beakfastfordinner