The French Omelette

Beat three eggs with a pinch of salt until no streaks of white remain. Melt a knob of butter in a 20 cm nonstick pan over medium heat until it foams. Pour in the eggs and stir fast with a fork or silicone spatula while you shake the pan, so you get small, soft curds. When it's set underneath but still loose on top, stop stirring and smooth it out. Tilt the pan and roll the omelette onto itself and onto a plate, seam down. It should be pale yellow, with no brown at all.