Ludo's Omelet

This omelet is as smooth as crème brûlée. To achieve this texture, whisk eggs—and fresh eggs are key—in a medium bowl until very, very well combined (we're talking no strands of egg white remaining, but be careful not to incorporate too much air). Want to get super fussy about it? Strain beaten eggs though a fine-mesh sieve into a small bowl.

Place 1 tablespoon butter in a cold 8" nonstick skillet and melt over medium heat. The butter doesn't just keep the omelet from sticking, it also adds savoriness, so use the good stuff. Oh, and if it sizzles, it's too hot.

Pour eggs into the pan and season with kosher salt and white pepper (not black, so you don't overwhelm the flavor of the eggs). "An omelet is as much about tasting the eggs as the fillings," Lefebvre says.