Classic Omelet Recipe

How to make it

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• 1. Break eggs into a medium bowl.
• 2. Add the water and salt
• 3. Beat with a wire whisk until the yolks and whites are blended.
• 4. In an omelet pan (8 inch works best) heat the butter over medium heat until it bubbles and browns just slightly.
• 5. Pour beaten eggs all at once into pan. They should begin to set and turn opaque around the edges almost immediately.
• 6. Slide pan rapidly back and forth on the burner, keeping omelet in motion and free from the bottom of the pan to avoid browning and sticking.
• 7. As soon as the bottom of the omelet begins to set slip a thin spatula under the edges and let the uncooked eggs flow into the center of the pan. Don't worry about tearing, the liquid egg mends the tears.
• 8. The omelet is done when the egg no longer runs freely but he top still looks liquid and creamy.
• 9. Hold omelet pan with your left hand and tilt pan sideways, lifting left side off the heat. With your right hand, use the spatula to guide the omelet as you fold the left side over the center (about 1/3 ).
• 10. Holding the omelet over a warmed plate shake and ease with the spatula until the omelet begins to slip out.
• 11. With a quick downward flick of the wrist let the folded section of the omelet fall over it's extended edge on the hot plate.
• 12. Enjoy!!