An omelette requires to be a little bit crispy on the the edges (not burnt though) and the yolk requires to be evenly spread in between, but not too liquid. Like a soft layer.
It is a simple dish, yet one of the most complex and difficult dishes to master out there.
The seasoning is up to the person I think.
What I think is, the hand of the cook is truly seen in the normal, house dishes. The luxury ones are experiments but good ones.
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