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1
In a medium bowl, whisk together eggs, salt, pepper and water, if using, until just blended.
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2
Set aside.
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3
Place a non-stick skillet over high.
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4
Add butter and tilt pan in all directions to coat bottom and sides.
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5
When butter foam has almost subsided but just before it browns, pour in eggs.
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6
Shake pan briefly to spread eggs over bottom and pan, then let pan sit for several seconds undisturbed while eggs coagulate on the bottom.
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7
If adding any fillings, such as sauteed vegetables, do so now.
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8
Start jerking pan toward you, throwing eggs against the far edge.
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9
Keep jerking roughly, gradually lifting pan up by handle and tilting far edge of pan over heat as omelette begins to roll over on itself.
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10
Use a rubber spatula to push any stray egg back into mass.
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11
Then bang on handle close to the pan with a fist and omelette will start curling at its far edge.
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12
To unmold, manoeuvre omelette to one side of pan.
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13
Fold the third of the omelette farthest from you over on itself.
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14
Lift pan and hold a serving plate next ot it.
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15
Tilt pan toward plate, allowing omelette to slide onto it and fold over on itself into thirds.
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16
Spear a lump of of butter with a fork and rapidly brush it over the top of the omelette Garnish with parsley.
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17
And so is the omelette from Julia Child!
