Beat eggs and salt in a bowl until all whites are well incorporated.

Heat a nonstick skillet with the butter on medium heat.

Once melted, add the eggs and slowly swirl them in the pan. Using a rubber spatula, pull the egg from the pan around the sides.

Once the egg has formed in the pan, wiggle it to loosen and flip the entire egg mixture over. Let it do the same on this side and then pull from the heat.

Use your rubber spatula to slowly release from the pan onto the plate.

Fill with the crème fraîche and crushed chips, then gently roll the omelette.

Top with fresh chives and caviar.