These days, eggs are so expensive, you should treat eggs like the luxury items they are. In the Summer 1980 issue of Food & ...

tipping the pan to fill in the space you've just uncovered with the uncooked egg. Repeat on all sides of the omelette evenly. These ripples in the omelette will make it fluffier and lighter.

2. Heat the omelet pan over high heat. Add the butter and swirl it around the bottom and sides of the pan. When the foaming has subsided and the butter has just begun to take on a golden tinge ...