French omelette in a carbon steel wok

Whisk five eggs with a dash of salt until no egg white is visible; add diced chives. Wipe the wok with paper towels.

Heat the wok on high until smoking, drizzle in oil, toss, turn off the heat and pour out the excess; let the wok cool a little, then add 1 to 2 tablespoons of butter.

When part of the butter is melted, turn the heat to medium, add the egg and whisk fast with a metal utensil; after about 40 seconds it is less runny. Turn off the heat.

Spread the egg out a little, fold it, switching to a silicone spatula, cover with a plate and flip it out.

A sticky spot at the center comes from a single-ring burner leaving the center cooler.

On a burner with two flame rings, repeat: egg into melted butter, medium heat, stir with a fork while shaking the wok fast; when just set, turn off the heat, spread and fold.