Cheese Omelette

Let's cook

1. 1

   Beat until uniform

   Whisk the eggs for 30 seconds until there are no streaks of white left.

2. 2

   Grate the cheese finely

   Fine grating melts fast in the residual heat. Slices or chunks need more heat than the omelette can take before it overcooks.

3. 3

   Low heat, foaming butter

   Melt the butter over low heat until it foams without colouring, then pour in the eggs.

4. 4

   Agitate then settle

   Stir constantly while shaking the pan for 40 seconds to form small curds, then stop and let it set for 15 seconds.

5. 5

   Cheese off the heat

   Take the pan off the heat, scatter the cheese over one half, and let the residual heat melt it for 30 seconds.

   💡

   Adding cheese over the flame makes it oily and split. Off the heat, every time.

6. 6

   Fold and serve

   Fold over, slide onto a plate, and finish with chives and pepper.

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