The classic French omelet is a thing of beauty. Unlike the American version it is light and fluffy with the contents gently folded into the center. American versions tend to be nothing more than a scramble with the garnish mixed in. A proper omelet consists of only 2 eggs, 1 tablespoon of water, salt, and pepper. Some people use cream for a fuller body, but this is often frowned upon in the world of competitive omelet making.
1. Season Pan: Start with a hot pan, which can be checked by holding the pan next to the cheek, before adding the clarified butter.
2. While constantly moving the pan back and forth pour the egg into the center of the pan.
3. Gently move the egg about with a fork to create a fluffy curd then spread across the pan just before set.
4. Remove from the heat and place garnish across the center.
5. Bring to the edge of pan and fold top portion over the garnish.
6. Gently roll onto plate while turning pan over.