2 to 3 large eggs, room temperature
1 1/2 teaspoons water
Dash salt and fresh ground pepper
1 1/2 tablespoons unsalted butter
Fresh minced parsley and chive sprigs for garnish
Break the eggs into a bowl. Add water, salt and pepper and whisk to combine egg yolks with whites. Heat a 10-inch nonstick skillet over medium-high heat. Add butter and heat to foaming. When foam subsides, add eggs to center of the pan.
Shake and twirl pan to distribute eggs over pan's surface. When eggs begin to coagulate, tilt pan so uncooked egg runs off to the sides of the pan.
As the eggs cook, gently push the cooked edges toward the omelette's center with a heat resistant or silicone spatula.
When eggs are set, use spatula to fold omelette in half or thirds. Slide omelette on to warm plate and serve at once. Garnish with minced parsley and chive sprigs.
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