How to Make a Classic French Omelet

Whisk 1 tablespoon of milk or cream per egg into the eggs.

Starting with a cold pan, melt 1 tablespoon of butter over high heat. When the butter froths and the froth starts to subside, add the eggs.

Stir the eggs but don’t touch the bottom of the pan with the fork.

Pound on the pan handle with a fist to get the edge of the omelet farthest from the handle to flip inward.

Turn the part of the omelet nearest you in toward the middle.

Slide the omelet out onto a warmed plate.