No dish shows you’re a strong, sensitive, provider type of guy better than a perfectly cooked omelet. (Making one is often used as an employment test for chefs seeking jobs.) Here’s how to do it right.

Whip the hell out of three or four eggs until they’re frothy. Salt them. Heat a pat of butter in a pan over medium heat until it foams and subsides. Pour in eggs and let them set a bit. Tilt the pan and push the cooked eggs to the top. Let the uncooked eggs run off onto the hot pan to cook.

Once the eggs have set and there’s nothing wet on the bottom of the pan, you’re in the homestretch. This is when you can keep it minimalist or put fancy fillings (cheese, ham, fresh herbs) in the middle. Don’t overstuff.

Tilt the pan, tap it on the stove so the omelet slides up a bit on one side of the pan. With the help of gravity and a spatula, fold one half of the omelet over the other (if you added fillings, be sure to cover them all), then slide it onto a plate.