Omelette de la Mere Poulard

Ingredients

• 6 very fresh large eggs
• 60 g salted Normandy butter
• 2 tbsp creme fraiche
• 1/4 tsp fine sea salt
• Pinch of black pepper

Before you cook

• Take the butter out of the fridge 20 minutes ahead so it is soft
• Separate the eggs, whites into a large clean bowl and yolks into a smaller one
• Cut 20 g of the butter into small dice and keep the rest in one piece
• Put two plates somewhere warm

Steps

1. Set a heavy 24 centimetre frying pan over medium-low heat and leave it to warm through for two minutes.
2. Whisk the yolks with the creme fraiche, the salt and the pepper for one minute, until they turn glossy and a shade paler.
3. Whisk the whites for about three minutes, until they hold soft peaks that flop gently at the tip.
4. Fold a third of the whites into the yolks with a large spoon, working quickly to loosen the mixture.
5. Fold in the rest of the whites in two goes, stopping while a few pale streaks still show.
6. Turn the heat up to medium and melt the piece of butter in the pan until it foams but stays pale.
7. Pour in the egg mixture and ease it gently to the edges without pressing it down.
8. Cook for four to five minutes without stirring, lifting one edge now and then to check the underside is pale gold.
9. Scatter the diced butter over the surface and let it melt into the top for one minute.
10. Tilt the pan away from you and fold the omelette over on itself with a spatula.
11. Slide it onto a warm plate and eat straight away, with the centre still loose and creamy.