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1
Separate 12 eggs into two clean bowls. Beat the yolks with 120 g caster sugar until the mixture is pale and falls from the whisk in a thick, unbroken ribbon.
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2
Add a pinch of salt to the whites and beat to a stiff, glossy peak — the mass holds its shape when the bowl is inverted.
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3
Fold the whites into the yolk mixture in two additions, working quickly and with a light hand. The batter is ready when no white streaks remain and the foam is still fully inflated.
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4
Melt the butter in a large oven-safe pan over medium heat. Pour in the egg mixture and smooth the surface level. Cook on the stovetop for 1 minute — the base has set when it no longer moves when the pan is tilted gently.
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5
Transfer the pan to a very hot oven at 220 °C and bake for 2–3 minutes. This is where the dish lives or dies: the top must be just barely set — it should tremble faintly at the centre when the pan is moved, and carry no raw liquid on its surface. An extra minute produces a collapsed, leathery interior; the moment it holds itself, the pan leaves the oven.
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6
Fold the omelette in half in the pan and slide it immediately onto a warm plate. It is at its peak for approximately 90 seconds after folding. It must reach the table before the foam begins to subside.