Help me master this simple, straightforward omelette recipe.
I'm trying out the omelette method seen in Jacques Pepin's Techniques,
the same recipe is also present almost verbatim on Pepin's website, seen here.
1. Beat £ large eggs with a dash of salt, finely groundpepper and 2 tablespoons fresh chopped herbs ( a mixture (or plainof parsley, tarragon, chervil and chives) in a bowl with a fork until well combined; pieces of egg white should no longer separate from the yolk; the egg should be well homogenized. Melt 1 1/2 teaspoons of unsalted butter non-stick 6 to 8 inch skillet. Swirl the butter in the pan and, when the foaming has subsided, add the eggs. Holding the fork flat, stir the eggs as fast as you can while shaking the pan with your other hand so the eggs coagulate uniformly.
These instructions seem pretty easy, but it's that last sentence that's giving me trouble. I cannot get my omelette to look anything close to how it appears in the photo (#2) on the website. I'm doing this with 3 eggs in an 8-inch nonstick omelette pan under high heat. After adding the eggs, I wait 6 seconds for them to coagulate, then, using a silicone spatula (so as not to scratch the nonstick coating), I stir up the coagulated eggs at the bottom. What I wind up with is a bunch of peaks surrounded by raw egg, producing a runny omelette--if i wait for all the egg to cook, the bottom will be burnt. (Even if I went to a 10-inch omelette pan, I still don't think I could match the pictured result.) I can't get the omelette to form the evenly coagulated, textured surface that is in the photo:
So, can someone expound on how to reach the result shown in the photo? Is Pepin omitting a step? Should the omelette be flipped at some point?
[Mind you, I'm not interested in just any omelette recipe--I want to better understand this