Classic Sweet Omelette
|Eggs||3 (At Room Temperature)|
|Unsalted butter||1 Tablespoon|
Slowly heat omelet pan over medium heat (pan must be sufficiently hot so that dab of butter dropped into it sizzles but does not brown).
Gently mix eggs, sugar, water and vanilla until whites and yolks are just combined.
Increase heat to medium high, add butter and tilt pan so butter covers bottom and sides.
When butter stops foaming, add eggs all at once.
Immediately begin to shake pan with one hand while simultaneously using the other hand to stir eggs in circular motion with the flat of fork.
At first, fork should touch the bottom of the pan as you stir, so that eggs are moved all around the pan and away from the sides.
As eggs begin to set, stir only the surface, always with a circular motion.
When eggs are lightly set (omelet must be very soft because it will continue to cook from its own interior heat after it is removed from the pan), make a shallow cut down center of omelet, fill with 1/3 cup of filling, fold over and slide out onto heated serving platter.