The Original Omelette
|Ground white pepper||1⁄4 Teaspoon|
|Butter/Vegetable/olive oil||1 Tablespoon|
In a medium bowl, whisk together the eggs, water, salt, and pepper just until the yolks and whites are blended.
Heat a 7-inch skillet over high heat.
Add the butter and swirl it around until it coats the bottom of the pan and the foam subsides.
Quickly pour in the egg mixture and stir, pulling the set eggs in from the outer edge to the center, until the eggs are just set.
With a rubber spatula, start rolling the omelet onto itself by tipping the pan forward.
Roll the omelet out of pan onto a serving plate, seam side down.