French Omelet

Beating the eggs only slightly—rather than vigorously—preserves a tender, custardy texture by keeping some protein structure intact without incorporating excess air. The milk adds moisture and creates steam during cooking, which helps the omelet puff slightly and stay soft. Using generous butter (2 tablespoons for 4 eggs) provides both the fat needed to prevent sticking and the flavor that defines a classic French omelet, while also conducting heat evenly across the egg proteins as they gently coagulate.