"The secret to an excellent omelette starts with the quality and freshness of the eggs," says France-Soir chef Jean-Paul Prunetti. "It's a complex dish to make - simple but far from easy if excellence is the desired outcome. There are many different basic recipes in France; my mother's and my grandmother's always started with great eggs, whisked together using two forks, with a little salt and black pepper, and were then poured into a hot pan glazed with a knob of butter and a splash of oil." At France-Soir, says Géraud Fabre, the omelette is served "baveuse" - still a little runny.
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