Omelette with Fines Herbes

Crack 3 eggs per omelette into individual bowls (work in four separate batches). Add 1 tbsp milk, a pinch of salt, and a pinch of white pepper to each bowl. Beat each portion vigorously with a fork for 30 seconds until the yolks and whites are fully combined but not frothy. Combine all four herbs in a small bowl and reserve. Because the finished omelette stays softly set, use pasteurised eggs if serving anyone pregnant, elderly, very young or immunocompromised.

Set a 20-22 cm (8-9 inch) non-stick or well-seasoned carbon-steel pan over the highest heat. Add 1 tbsp butter and let it melt and foam completely — when the foam begins to subside and the butter just starts to smell nutty, the pan is ready.

Pour in one beaten egg portion. Immediately shake the pan back and forth with one hand while scrambling the eggs in small, rapid circles with a fork using the other, keeping the tines flat against the pan base. Continue for about 45-60 seconds until large, soft, glossy curds form and the surface is just barely liquid.

Scatter one quarter of the herb mixture evenly across the centre of the eggs. Tilt the pan at a 45-degree angle away from you and use the fork to roll the near edge of the omelette up and over onto itself, then tip the pan further so gravity rolls the omelette into a tight cylinder against the far lip of the pan.

Invert the omelette seam-side down onto a warm plate, nudging it into a neat torpedo shape with a folded cloth. The exterior should be pale golden-yellow with no browning. Repeat steps 2-4 for the remaining three omelettes, wiping the pan between each. Serve immediately.