French Omelette

Chef Jacques Pépin teaches you how to cook the perfect french omelette. INGREDIENTS ·4 large eggs, preferably organic ·Dash of salt and freshly ground black pepper ·2 tablespoons fines herbes mixture (1 tablespoon finely chopped parsley and 1 tablespoon combined chervil, tarragon and chives) ·1 1/2 teaspoons unsalted butter Beat the eggs with the salt, pepper and herbs in a bowl with a fork until well-combined; that is, when you lift up the fork, pieces of egg white should no longer separate from the yolk; the egg should be well homogenized. Melt the butter over high heat in an 8-inch nonstick skillet. Swirl the butter in the pan and, when it is foaming, add the eggs. Holding the fork flat, stir the eggs as fast as you can while shaking the pan with your other hand. Continue without stopping to shake and stir at the same time so the eggs coagulate uniformly. Still stirring, notice that the eggs are still moist in the center. Incline your pan forward (away fro