Crack three eggs into a bowl, add a pinch of salt, and vigorously whisk with a fork. Pre-salting the eggs does not make them tough, in fact, it may even help them retain moisture because of how their proteins will coagulate differently during cooking.

Set a nonstick pan over medium high heat. Once heated, add the butter. Once the butter is melted and lightly bubbling, pour in the eggs. Immediately begin whisking with a rubber spatula (or fork) in your right and shaking the pan with your left hand for about 30-40 seconds until the curds begin to set. Push the curds into a rough disk shape and let the bottom cook for about 5-10 seconds to set.

• Constant agitation prevents the egg proteins from setting, which produces a creamy even mass of egg curds.

Shake the pan to loosen the bottom. Tilt the pan about 30 degrees and using the fork, roll the side closest to you about halfway up the omelette. Continue slowly rolling the omelette over and when you get to the end of the pan, bump the back handle of the pan to loosen the omelette so it is jumps right to the edge of the pan.

Grab the handle of the pan with your hand, palm facing up. Hold a plate steady with your left hand and tip the omelette onto the plate seam side down. If it's a little misshapen, tuck the edges underneath.

Optionally, rub a little butter on the outside of the omelette and sprinkle with chives and enjoy.