French Omelette

Let the eggs bubble for a couple of seconds, then use a wooden fork or spatula to gently draw the cooked egg from the sides towards the center, creating soft folds. Pause for a few seconds, then stir again to lightly incorporate any uncooked egg with the already set parts. Wait briefly once more; when the eggs are partly set, stir a bit faster, stopping while there's still some barely cooked, liquid egg visible. Keep the pan flat on the heat and shake it back and forth a few times to settle the mixture. The omelette should slide easily and look soft and moist on top. A quick burst of heat at the end will help brown the underside.