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| What You Need: |
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3 eggs
Salt
Freshly ground black pepper
1 tablespoon butter
˝ teaspoon soft butter
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| How To Cook: |
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1. Break the eggs into a small mixing bowl, season with salt and pepper, and stir briskly with a table fork 20 to 30 seconds or until the whites and yolks are blended together. Heat an ungreased 7- to 8-inch omelet pan until it is very hot, drop in the tablespoon of butter and swirl it in the pan so that it melts quickly and coats the bottom and sides. When the foam begins to subside but before the butter browns, pour in the eggs.
2. Working quickly, stir the eggs with the flat of the fork, at the same time shaking the pan back and forth vigorously to prevent the eggs from sticking. In a few seconds, the eggs will form a film on the bottom of the pan and the top will thicken to a light, curded custard.
3. Still shaking the pan with one hand, gently stir through the top custard with the other hand to spread the still-liquid eggs into the firmer areas; try not to pierce the bottom film.
4. Then lift the edge closest to you with the fork and roll the omelet up lightly over to the far side of the pan. Let it rest for a moment on the lip of the pan, then tilt the pan and roll the omelet out onto a heated plate. Brush the top with soft butter and serve at once.
NOTE: To make a filled omelet, sprinkle a few tablespoons of grated cheese, finely chopped herbs or sauteed mushrooms over the eggs before rolling the omelet up. Do not stir in the filling. To serve more than 1 or 2, make several individual omelets. Large omelets are rarely successful.
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