Preparation / Directions:
Combine eggs, milk, and salt in bowl. Beat gently. Place butter in skillet and heat until butter is very slightly browned. Add eggs and immediately stir them briskly with back of fork. When the eggs have thickened and there are no more liquid eggs in skillet, stop stirring and continue cooking for a few seconds, gently shaking the pan back and forth over the heat. Take skillet off fire and with fork fold one-third of omelet over center. Then fold other third over first. Slide omelet onto heated serving dish.
Comments: French omelets are famous for their smoothness and lightness. This is because the eggs are cooked very quickly and remain moist -- as they should. Once the butter is hot, it does not take more than two minutes to make the omelet itself.
There is in every French household an "omelet skillet," used only for that purpose. It is a cast iron or heavy aluminum skillet, approximately 9-inches across. It is never washed but is carefully wiped after each use with paper towels. If it becomes necessary to wash it, it is scoured with a scouring pad, then oiled and wiped with paper.
Some omelet skillets are larger for bigger omelets, but it is never advisable to make an omelet of more than 4 eggs. It is much easier to cook two 3-egg omelets than a 6-egg one.
The eggs should be taken out of the refrigerator one hour before cooking. They are beaten lightly, just enough to break them and blend the whites and yolks together. This is done at the last minute.
The one essential factor in the successful making of an omelet is the temperature of the butter. The eggs are not poured into the skillet until the butter bubbles and turns "noisette" (hazelnut), that is, slightly brown. Then the eggs are turned into the skillet and the omelet is briskly made.
Many cooks, just before serving, rub a piece of butter over the top of the omelet to give it a "shine," which does not make it any better but does make it more appetizing.
Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin