2 large eggs
2 tablespoons heavy cream
¾ tablespoon (10 g) unsalted butter
1 pinch kosher salt
1 teaspoon vegetable oil
In a small bowl, combine eggs and salt and beat briskly. Add in heavy cream and mix well.
Preheat the pan over medium-high heat for about 90 seconds. Add in oil and swirl to coat evenly. Allow smoke to rise from the entire surface of the pan, then turn off heat.
Once smoke clears, add butter into the pan and let it melt while heat is turned off. Once fully melted, quickly stir in the egg mixture from Step 1 and turn heat back on to low.
Once the egg mixture begins to set but is still runny, use a spatula to push it to the rear of the pan.
Lift the pan, tilt it downwards, and coax the omelet to the edge of the pan. Meanwhile, gently knock on the handle to allow the omelet to fold into itself, solidifying its shape. Use a spatula to flip the omelet, seam-side down.
Gently knock on the handle once more until the seam-side is facing up, then turn off the heat. Place a plate over the pan, flip the omelet onto the plate, and serve.
When flipping the egg, knock the handle perpendicularly as you pull the pan towards you in a forward, upward, and backward motion.
Serve warm over Japanese Chicken Rice.
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