Melt 1 tablespoons of butter in 10" non-stick skillet over medium-high heat, the butter needs to start foaming however, not turn brown. While the butter is melting, whisk the eggs, salt and water well until no visible egg whites remain. Pour he mixture into the pan with the melted foaming butter.
Start drawing figure "eights" or circles with a wooden spoon or spatula held in your right hand in the egg mixture, while swirling and shaking your pan with your left hand, so that uncooked egg runs in place of the little curds of scrambled eggs. Gently flatten your eggs with your spatula once in a while, so the omelette is evenly distributed.
The goal here is to create little tiny curds of egg that will contribute to creaminess, not big large curds. The whole process may only be a minute or so, keep creating these tiny curds into a custard and stop cooking as soon as the egg is just barely set and is no longer too runny. We do not want large curds with this preparation.
When all of the eggs are MOSTLY set, it's important the mixture is no longer runny but still wet and glistening, remove the pan from heat. Start to gently roll the omelette into a log. Return the pan back to the stove, melt the remaining 1/2 tsp of butter swirling and brushing the omelette with it so the omelette is shiny and glistening. Slide onto a plate with the seam side down. Enjoy!
Ingredients
Directions
Melt 1 tablespoons of butter in 10" non-stick skillet over medium-high heat, the butter needs to start foaming however, not turn brown. While the butter is melting, whisk the eggs, salt and water well until no visible egg whites remain. Pour he mixture into the pan with the melted foaming butter.
Start drawing figure "eights" or circles with a wooden spoon or spatula held in your right hand in the egg mixture, while swirling and shaking your pan with your left hand, so that uncooked egg runs in place of the little curds of scrambled eggs. Gently flatten your eggs with your spatula once in a while, so the omelette is evenly distributed.
The goal here is to create little tiny curds of egg that will contribute to creaminess, not big large curds. The whole process may only be a minute or so, keep creating these tiny curds into a custard and stop cooking as soon as the egg is just barely set and is no longer too runny. We do not want large curds with this preparation.
When all of the eggs are MOSTLY set, it's important the mixture is no longer runny but still wet and glistening, remove the pan from heat. Start to gently roll the omelette into a log. Return the pan back to the stove, melt the remaining 1/2 tsp of butter swirling and brushing the omelette with it so the omelette is shiny and glistening. Slide onto a plate with the seam side down. Enjoy!
