Here’s a little bit of cooking 101 with the classic unfilled French herb omelette. While I’m more drawn to the rusticity of traditional Italian cooking over the more refined French styles, there’s something really appealing about the the precision required to make this omelette and it’s interesting to see how many ways eggs can be prepared in different cultures. This is definitely one of the more particular preparations. It’s just three eggs, butter, herbs, salt and pepper so it’s all about the technique. I had to watch Jaques Pepin prepare this over and over because everything comes together so fast that there’s no time to think. Even then it took a couple tries to get the motion with the fork in the pan and I still didn’t quite nail the dismount on this one. Maybe next time I’ll get it right.