French omelet

Whisk two eggs vigorously with a light sprinkle of salt until homogeneous, no spots of white; rest 10 minutes.

Heat the small nonstick pan to about 300F; foam a thin pad of butter and spread it with a silicone whisk.

Add the eggs and stir for a count of five, then once around the edge; repeat five or six rounds until the eggs leave a trail.

Spread the wet curd quickly into an even layer over the bottom with a spatula.

Kill the heat, loosen the edges, and roll the omelet over itself toward the bottom edge of the pan into a torpedo.

Flip immediately onto a warmed plate.