6 eggs
6 tablespoons of water or milk
salt and black pepper to taste
3 tablespoons of butter or margarine
6 eggs
6 tablespoons of water or milk
salt and black pepper to taste
3 tablespoons of butter or margarine
Whisk all ingredients together without allowing them to foam
Heat a 10-inch skillet over medium heat until a drop of water dances across the surface
Melt the butter or margarine in the skillet
Pour in the eggs and reduce the heat
As the edges of the omelette start to set, use a spatula or fork to push the cooked portions towards the center, allowing the uncooked portion to flow to the bottom of the skillet
Gently shake the skillet to help the uncooked eggs flow to the top, but do not stir
Do not disturb
When the eggs are no longer running but the surface is still slightly jiggly, increase the heat only to caramelize the bottom
Carefully release the edges and fold the omelette in half
Let it slide onto a plate
Serves 4.
