French omelette

Heat a mix of butter and oil in a 22 cm non-stick pan over a very, very low fire.

Mix three eggs with salt and white pepper.

When the butter foams, pour the whole of the egg in.

Swirl the egg with a wooden utensil; the omelette must take no colour, staying pure yolk-yellow underneath, so control the fire and do not turn it up.

Fold the omelette in two stages into a little package and cook briefly, keeping it yellow and tender inside.

Pull it off the fire as it will continue to cook; present it on the side with no browning.