GABLE’S PROPER FRENCH OMELET Beat eggs with salt and pepper. When butter in pan over high heat has stopped foaming, pour in eggs. Violently stir eggs while shaking pan until eggs begin to scramble. Tilt pan forward to pile eggs at the front. Run fork around edges to fold into the still-wet center, ensuring ends of the omelet come to a point. Change to underhanded grip, tap pan to bring omelet to lip of skillet, and invert pan onto a plate. Omelet should be pale yellow and creamy inside.
