French rolled omelet

Whisk the eggs with a big pinch each of salt and pepper until blended, 20 to 30 seconds.

Over very high heat, melt butter in a non-stick pan; when the foam begins to subside, add the eggs.

Move the pan and fork; in three to four seconds the eggs become a light broken custard.

Tilt the pan to 45 degrees, gather the eggs to the far lip, run the fork under, knock the handle to dislodge, and roll the omelet over off the heat.

Variation: shake the pan rapidly, then move the bulk of the eggs to one side while a thin layer sets on the other, and roll.

Flip onto the plate; the centre stays soft and creamy. Top with crushed sour-cream-and-onion ruffled potato chips.