|Water||12 Milliliter (1 Dessertspoon)|
Break eggs into bowl, season with salt and pepper; add water.
Beat eggs briskly with fork until well mixed.
Heat pan, add butter; it should sizzle and foam almost immediately.
Pour in egg mixture, and, using a fork, draw the eggs from the side of the pan into the centre; do this quickly, shaking the pan constantly.
Continue lifting the eggs with a fork until all the liquid is cooked.
With spatula or fork fold omelet and roll on to warmed serving plate.