Crack eggs into a bowl. Add cold water, salt, and white pepper. Beat vigorously with a fork until completely homogeneous — no streaks of white remaining.

Stir in three-quarters of the herbs, reserving the rest for garnish.

Heat pan over high heat until very hot. Add butter — it should foam immediately and then subside.

Pour in egg mixture. Using a fork or spatula, rapidly stir the eggs in circular motions while shaking the pan.

When eggs are almost set but still creamy on top (about 45 seconds), stop stirring.

Tilt pan away from you. Use fork to roll the omelette onto itself into a neat cylinder.

Slide onto a warm plate, seam-side down. It should be pale gold, not browned. Garnish with reserved herbs.