|Eggs||6 , separated|
|Fat/Salad oil||2 Tablespoon|
Beat the egg whites stiff with a hand beater or an electric beater.
Beat the egg yolks until thick and lemon-colored; add the salt, pepper, and water, and beat thoroughly.
Fold the egg-yolk mixture lightly but completely into the egg whites.
Meanwhile heat the salad oil or fat in a skillet, tip the skillet to grease the sides and the bottom evenly.
Then turn the heat to low and add the omelet mixture.
Cook over low heat until well puffed and golden brown and firm on the underside.
Then set in a moderate oven of 350°F for 5 min or until the surface seems set when pressed with the finger.
'Now loosen the sides of the omelet with a spatula, cut through the middle—at right angles to handle of the pan—without cutting all the way through.
Then fold the omelet carefully from the handle to the opposite side of the pan and turn onto a hot platter.
If preferred, an omelet pan may be used, in which case put half of omelet mixture in each half, after heating the salad oil in it.