6 eggs, separated
6 tablespoons of warm water
3/4 teaspoon of salt
a pinch of pepper
1 1/2 tablespoons of butter or margarine
6 eggs, separated
6 tablespoons of warm water
3/4 teaspoon of salt
a pinch of pepper
1 1/2 tablespoons of butter or margarine
Beat the whites until stiff
Beat the yolks until thick and creamy, then add the warm water, salt, and pepper, beating well
Mix the yolks and whites together carefully
Melts the butter in a non-stick skillet
Grease the entire skillet, including the sides
Pours the egg mixture into the skillet and covers it with a lid, cooking over low heat until the bottom is lightly browned and set, then finishes cooking in the oven at 350°F for 10-15 minutes or until the top is slightly puffed
Tests the omelette by gently touching its surface; if the egg does not stick to your finger, it's ready
Do not overcook, as this will cause the omelette to dry out and shrink
Slips the edges of the omelette loose from the skillet and cuts a slit down the center
Sprinkles 1 cup of rosewater gelée and 1 tablespoon of cognac over one half of the omelette
Pokes an spatula under the other half, lifts it up to cover the filling, and presses gently to ensure it stays in place
Slides the omelette onto a hot plate and serves immediately
Serves 6 people.
