Fluffy Japanese omelette

Ingredients:

• 3 large eggs, beaten
• 1/4 tsp baking powder
• A large pinch of coarse salt
• 1 tbsp unsalted butter
• Breakfast meat platter (fried sausages and bacon strips), fried rice, spaghetti carbonara, or fried potato balls (tater tots), for serving
• Special equipment: a small non-stick frying pan (preferably 20 cm); chopsticks

Preparation:

1. In a medium bowl, whisk together the eggs, baking powder, and salt until the yolks and whites are fully combined and the eggs are foamy, about 2 minutes.
2. In a small nonstick skillet, melt the butter over medium-low heat. As soon as the butter begins to foam, add the beaten eggs and immediately begin stirring with long chopsticks. Remove the skillet from the heat and return it to the pan in 5-second intervals to check the eggs' set point. If your omelet is setting too quickly, reduce the heat to low.
3. Pull the edges of the omelet toward the center of the pan when they begin to set, about 2 minutes. Large clumps will form in the center of the pan. At this point, stop stirring with chopsticks and swirl the pan until the liquid has almost completely set, another 3 minutes. Remove the pan from the heat.
4. Using chopsticks, gently loosen the edges of the omelet. Fold the omelet into a semicircle. Return the pan to low heat, tilting it at a 45-degree angle, until the runny egg runs to the edges and sets gently, about 1 minute. Remove the pan from the heat.
5. Quickly roll the omelet into a log. Tilt the pan and transfer the omelet, seam-side down, to a breakfast dish of your choice. Score the top of the omelet lengthwise to expose the soft center.