In our Basics series, we tackle the simple kitchen tasks; no job is so small that it doesn’t deserve to be done perfectly.

We love a traditional French rolled omelette, but our absolute favorite way to make them—and the easiest—is a simple half-fold. Just barely beating the eggs makes for contrasting textures and flavors—rich, soft yolks mingle with firmer whites—and folding and sliding it right onto the plate saves you the threat of a mangled flip. Some other omelette advice:

  • A nonstick pan with a little bit of butter will help ensure a seamless pan-to-plate transition.
  • Since egg whites firm up before the yolks, add toppings once the whites have just set to ensure that the omelette doesn’t end up overcooked.
  • Have your toppings ready to go before you start cooking so you can throw them in at just the right time.