French omelette

Whisk three eggs with a pinch of salt in a bowl; set aside.

Heat the skillet over medium heat; add the tablespoon of butter and let it bubble and melt.

Pour in the eggs; holding the handle, immediately scramble with a rubber spatula while moving the pan, to creamy, even curds.

Push the curds into a rough disc and let the bottom set about 10 seconds without moving; the heat can be turned off.

Shake the pan to loosen, tilt to about 30 degrees, loosen the sides with the spatula and roll the near side halfway up; keep rolling slowly to the end of the pan, bumping the handle to loosen.

Holding the handle palm up, tip the omelette onto a plate seam side down; tuck any misshapen edges under.

Optionally rub a little butter over the outside and sprinkle with fresh chives.