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1
Break the eggs into a bowl, add the seasonings and water, and beat lightly with a forkdont overbeat, only enough to blend yolks and whites.
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2
Heat your omelet pan over high heat until a drop of water bounces when flicked onto the surface.
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3
Add the butter and swirl it around until it melts and foams, which will happen almost immediately if the pan is the right heat.
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4
If it browns or burns, the pan is too hot.
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5
Remove it from the heat, wipe out the butter with paper towels, swing the pan in the air a little to cool it, and start again.
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6
When the butter stops foaming, quickly pour in the eggs and, shaking the pan with one hand so it moves over the heat, stir the eggs lightly with a fork as if you were making scrambled eggs.
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7
(If you use a Teflon-coated pan, use a wooden spatula, not any sort of metal tool, or just shake the pan which will move the eggs around enough.)
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8
When the eggs have set to the degree you like (I like mine French style, still creamy in the center, but you may prefer yours a little more set), start rolling the omelet with the fork or spatula, at the end of the pan near the handle.
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9
If you are adding a filling, do this before starting to roll.
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10
Tip the pan forward so the omelet rolls onto itself.
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11
Now reverse your grip on the handle, holding it from underneath, hold a plate close to the pan with your other hand, and start to invert the pan, which will tip the omelet onto the plate in a neat roll, with the edges underneath and a lovely smooth surface on top.
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12
Serve immediately.
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13
Omelets cant wait.
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14
If you are making more than one omelet, wipe the pan with paper towels after each one, reheat, and add fresh butter to the pan.
