For French omelets, either rolled or folded, the eggs should be beaten only enough to thoroughly blend the whites and yolks, not enough to incorporate air or make them frothy. Using a fork rather than a whisk to beat the eggs helps ensure that you do not overbeat them.

Beat with a fork until the whites and yolks are blended:

Have ready a hot serving plate. Heat in a 6- to 8-inch skillet, preferably nonstick, over medium-high heat:

Tilt the skillet to coat the sides and bottom thoroughly, until the butter has melted. Pour in the eggs. With one hand, agitate the skillet forward and backward, keeping the egg mass sliding as a whole over the bottom. At the same time, “scramble” the eggs by quickly swirling in a circular motion, as shown below. The rhythm of the skillet and the stirring is like a child’s trick of patting the head while rubbing the stomach. At this point the heat in the skillet may be sufficient to cook the eggs, and you may want to lift the skillet from the heat as you gently swirl the eggs. If desired, once the egg is nearly set, spread it evenly in the skillet by pressing it with the spatula and sprinkle the top with:

Tip the handle up to a 45-degree angle and flip the omelet over, away from the handle, as shown in the center. Fold it over once or twice, or roll it bit-by-bit for a more elegant presentation. If the omelet shows any tendency to stick, slip a spatula underneath it or give the skillet handle a sharp rap or two with the fist, as shown below. Slant the skillet to 90 degrees or more over the serving plate until the omelet slides out of the skillet with its ends folded under on the plate—ready to serve. If desired, for a shiny, glazed surface, rub the top with:

Serve at once.