To Prepare a Shaken Omelette

Pour the omelette mixture into the pan; count “one” exactly as the beaten egg hits the pan; continue counting to five, then immediately grab the handle of the pan with your working hand and raise the pan so it forms a 45-degree angle with the burner. Rapidly shake the pan back and forth so that the egg mixture is thrown against the front lip of the pan and coagulates there. Do not be afraid or hesitant; the angle at which you hold the pan and the speed with which you work make it impossible for you to spill the batter. Very soon, the batter forms a dam enclosing still-liquid egg; let the pan lie flat on the burner for one second and quickly give a circular motion to the pan to let the liquid portion pour out back into the pan. Return to shaking and from then on, alternate circular motions and shaking until the eggs have scrambled in superimposed sheets; the whole operation requires 15 to 20 seconds. The “lip of the pan” portion of the omelette will fold upon itself, forming the first flap. Raise the pan a little higher and fold the larger portion of the omelette over that first flap with a spatula; the little time spent on this last operation will allow the bottom of the omelette to shape and coagulate; immediately invert the omelette onto a serving plate or platter.