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1
Place a well-seasoned omelette pan — used only for eggs and never washed — over the highest heat available. The pan is ready when a drop of clarified butter placed in it sizzles and foams instantly.
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2
Break the eggs into a bowl. Beat with a fork, approximately 20–30 strokes — enough to combine yolk and white but no more. Season with a pinch of fine salt. The mixture should show streaks; it must not foam.
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3
Add the clarified butter to the hot pan. The moment it foams — not before — pour in the beaten eggs. The eggs should begin to set at the edges within seconds.
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4
This is where the dish lives or dies. Shake the pan continuously and work the edges inward with a fork while the underside sets. When the bottom is set and the top is barely beginning to set — still visibly liquid at the centre — begin the fold immediately. Any delay beyond this point pushes the interior past baveuse. The entire cook from egg to fold must not exceed 40–60 seconds.
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5
Shake the pan to slide the omelette forward, fold into thirds with a fork, and turn seam side down onto a warmed plate in a single motion. The exterior should be barely coloured — pale gold at most. The residual heat of the fold will finish the interior. The omelette is done when pressed lightly it yields softly, with a creamy interior resistance rather than a firm one.