1 cups (360 ml) Thin White Sauce (béchamel), warmed, for serving
Instructions
1. Prepare the egg yolk base: In a medium bowl, beat the 4 egg yolks until thick and pale lemon-yellow in color, approximately 2-3 minutes by hand or 1 minute with a whisk. Add the salt, pepper, and 4 tablespoons (60 ml) hot water, and beat to combine. The mixture should be smooth and slightly aerated.
2. Beat the egg whites: In a separate clean bowl, beat the 4 egg whites until stiff and dry — that is, until the whites hold firm peaks that do not droop and the surface appears matte rather than glossy, approximately 2-3 minutes. This stage is sometimes called 'stiff peak' meringue.
3. Fold (cutting-and-folding technique): Using a wide rubber spatula, cut down through the center of the whites and sweep the spatula along the bottom and up the side of the bowl, rotating the bowl a quarter turn after each stroke. Continue until the whites are fully incorporated into the yolk mixture with no visible white streaks remaining. Work deliberately but not aggressively to preserve the air. This is a 'fold,' a technique that combines two mixtures of different densities while retaining as much aerated volume as possible.
4. Heat the pan: Set a 10-inch (25 cm) oven-safe skillet — ideally a seasoned cast-iron or carbon-steel omelet pan — over medium-low heat. Add the 1 tablespoon (14 g) butter and swirl to coat the bottom and sides completely. The butter should foam but not brown.
5. Cook the omelet on the stovetop: Pour the egg mixture into the buttered pan and spread evenly with the spatula. Place the pan over low heat, occasionally rotating the pan to encourage even browning on the underside. Cook until the omelet is well puffed and set across its surface and the underside is delicately golden brown, approximately 4-6 minutes. Doneness check: lift one edge gently with a spatula — the underside should be pale gold, not raw.
6. Finish in the oven: Transfer the pan to the center rack of an oven preheated to 350°F (175°C). Bake until the top of the omelet is set and firm, approximately 3-5 minutes. The omelet is fully cooked when it feels firm and springs back when lightly pressed with a fingertip; if it clings to the finger like uncooked egg white, it requires additional time. Total cook time from stovetop start: approximately 8-12 minutes.
7. Fold and serve: Run a spatula around the edge and beneath the omelet, fold it in half, and slide onto a warmed serving platter. Pour 1 1/2 cups (360 ml) of warmed Thin White Sauce around — not over — the omelet. Serve immediately.
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