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Pour the egg mixture into the pan, and immediately sprinkle with a pinch of salt.
Avoid stirring right away; let the eggs sit briefly before gently moving them.
- Cooking & Movement:
Using a spatula, gently push and tilt the eggs toward the center to promote even cooking.
Keep the eggs slightly runny and creamy; do not overcook or brown them.
- Shaping the Omelet:
Tilt the pan, flip the edges inward to create a smooth, rounded shape.
For the classic football-like shape, carefully fold the eggs or shape them as they slide onto the plate.
- Finishing Touches:
Just before serving, brush the top with a little butter—this adds shine and flavor.
Garnish with chopped chives or herbs for a subtle oniony note.