What’s the right pan temperature for a smooth French omelette?

[Penelope_D]

I just tried making a classic French omelette for the first time, and it turned into a bit of a scrambled mess instead of that smooth, pale yellow roll. I think my main issue was the pan temperature when I added the eggs, but I'm not sure what the right visual cue is for the butter.

[Donald81]

Butter should melt and puff into a light, even foam, then settle into a pale glossy surface. If it browns or starts to hiss, you’ve gone past the cue.

[BenjaminJR]

First time I tried it I panicked when the eggs hit the hot pan and I kept stirring too much. The butter foamed, but the mixture scrambled anyway.

[Aria96]

Do you think the temperature is the real issue, or maybe the pan type?

[Matthew80]

I drifted once into thinking you need a fancy pan but it seemed to matter less than keeping the heat steady. I ended up with a misshapen roll anyway.