According to the legend of the annual giant omelette of the village Bessières in the department of Haute-Garonne. Napoleon Bonaparte and his army were traveling through southern France, when they decided to stop one evening in the town of Bessières. Napoleon feasted on an omelette prepared by a local innkeeper. He enjoyed it so much that he ordered the locals to gather all the eggs in the village together and prepare a huge omelette for his regiment.
Time taken: 5-10 minutes
7/10 oz Butter
Use the freshest eggs you can find as they will start to lose flavour over time.
When adding herbs or seasonings whisk them into the mixing bowl with your eggs.
Any other ingredients can be added before or after folding the omelette.
In a mixing bowl beat the eggs with a fork until there are not traces of white.
Melt and swirl the butter (the butter should be sizzling but not brown) in an 8 inch frying pan over a medium heat. Add your eggs and with a spatula start stirring immediately while also shaking the pan, making sure that nothing is sticking to the bottom.
When the eggs are softly scrambled stop stirring, this should take 1 to 2 minutes. Use a spatula to spread the egg evenly across the frying pan, if it looks like there is to much liquid leave to cook for another 5-10 seconds.
Turn off the heat, hold the pan at a 45-degree angle to the stove and carefully fold the omelette (A French omelette doesn't have any browning on it).
Season with sea salt and serve fresh from the pan.