Ingredients
- 2 tablespoons butter
- 2 eggs
- 1/4 teaspoon salt
- 4 grinds of fresh pepper (preferably white, but only for aesthetic reasons)
- 2 teaspoons cold water
- 1/4 cup grated cheese (optional)
- 2 tablespoons chopped fresh herbs (optional)
Preparation
Step 1
In a mixing bowl or measuring jar, combine the egg, seasoning, and water. Whisk vigorously to combine so that the mixture is relatively homogeneous.
Heat a small skillet, preferably nonstick, over medium-high heat until drops of water dance on the surface. Add the butter. When the foam subsides, add the egg mixture all at once.
Using a spatula, fold one side of the omelet 1/3 of the way towards the opposite side. Tip the omelet out of the pan, rolling it onto a plate so both sides fold under. Serve immediately.
"As soon as the eggs are in the pan, swirl them around a bit to make sure you've achieved an even coating and to make sure they don't set into a rubbery layer. The whole idea is to keep this process moving along so nothing sets in too heavily. Very soon after, you will notice some bubbling and quivering of the surface. This indicates that the bottom of the omelette is coherent enough for you to start shaking the pan around without fear that egg will fly all over the room -- assuming, that is, you haven't made your layer of eggs too thick to begin with.
(We are currently illustrating a plain omelette, but this is the stage at which you would add your fillings, if any, in a well-distributed even layer. This is not a folded omelette, so you don't want to just cover half. The idea is to get the fillings spread out so they heat quickly and evenly.)
At this point, you should firmly shake the pan several times. The motion you're looking for at this stage is not a flipping motion (full extension and jerk back) but, rather, a firm even shake. This will cause the omelette to begin to take on its final appearance. Once you've done that, you want to move into a jerking and upwards-flipping-back motion (as you would use, and as you've seen every TV chef use, to toss onions or vegetables around in a skillet) in order to get the omelette to roll over on itself.
Release the omelette onto a plate such that it rolls around on itself and makes a nice package, garnish (if you like), and serve."