French omelette

If the seam ends up on the side, roll it so the seam is underneath and tuck the ends into a torpedo shape.

Crack five eggs, keeping out shell.

Beat the eggs very thoroughly so yolk and white are fully incorporated.

Pass the eggs through a fine mesh sieve for a homogeneous mixture and to remove the chalazae.

Melt about a tablespoon of butter in the pan over medium heat.

Add the eggs and keep them moving constantly with a rubber spatula or chopsticks, sweeping curd off the outside of the pan, to form very small curds.

Once the curd is set enough to roll, lower the heat to low so it stays hot without browning or overcooking.

Stop when the bottom of the pan starts to show and the egg no longer runs when the pan is tilted.

Switch to a big spatula, loosen the edge, and roll one side over gradually; kill the heat.

Rub with butter for sheen and so toppings stick; finish with chives, freshly cracked pepper and flaky salt.