4 large eggs
whole butter
salt
any garnish
chopsticks!

Clarifying Butter:

1. Melt butter in a pot, the more the easier. You can always refrigerate clarified butter

2. Keep the burner at a medium heat, trying not to burn the butter. Skim foam from top as necessary

3. When the milk solids, fat and water separate, you will have a clear liquid. Strain through cheesecloth or a coffee filter. Hold enough hot in a bain marie (hot water bath).

Omelette:

1. Beat eggs enough to completely mix whites and yolk. White spots in your eggs are bad. Use a burr mixer if available.

2. Heat 6-8" teflon or non-stick pan on high until hot, but not too hot. If the butter is smoking when you add it, it's too hot.

2. Add enough clarified butter to coat the pan.

3. Make sure the butter is hot; it should shimmer slightly, and be thin like water.

4. Add eggs and season immediately with salt.

5. Hold chopsticks in one hand open, so that you are mixing two streaks.

6. Mix rapidly while moving the pan. Scrape the bottom and the sides repeatedly until you start making streaks in the eggs where you can see the bottom of the pan.

7. The eggs should look shiny but not very wet. Bang the pan on the burner to fill any gaps. Remove from the heat and add garnish near the handle end. Put back on the heat long enough to grab a nearby plate.

8. Using a rubber spatula, hold the pan at a 45 degree angle, the highest part being the end of your handle.

9. Lightly slide the spatula under the top of the eggs, and slide the top about 2/3 of the way over the rest of the eggs.

10. Roll the egg the rest of the way out of the pan onto the plate. Use a paper towel to shape the omelette. It should be smooth and have a thin soft "skin" while concealing the flap that was rolled out of the pan last. Shape it in a fat blunt, thin on the ends, wide in the middle shape.

Submitted by: some chef