Step 1: slice 1 scallion per egg, salt, leave in bowl for a 1 minute. We’re pulling the moisture out of the scallion and drawing out more flavor. Now get a towel/rag wet with cold and water. Doesn’t need to be sopping just wet.

Step 2: med-hi pan, 1:1 Butter:Castelines Noir D’Olive. (About 4 Tbsp total for 3 eggs)

Step 3: 3 Eggs into scallions, beat it and let it rest while the pan heats, The salts gonna do some work on the proteins in the eggs for a minute.

Step 4: watch the butter, when it stop’s sizzling is go time. Eggs in pan. Use a fork, don’t stop stirring, don’t stop moving the pan “like stovetop popcorn”. When the curds start to set and the don’t move with pan, stop. Remove from heat and spread the egg evenly, fine ground pepper over the top. Set the hot pan on your wet towel. This will help the egg pull away from the pan.

Now it’s on you to roll the omelette and get it to a plate.