Individual Omelet


2 eggs
2 teaspoons water
salt and pepper
1 tablespoon butter


Use an 8-inch omelet pan with sloping sides; one that is kept exclusively for making omelets will give you the best results. Have fresh eggs at room temperature, beat them lightly with the water, salt, and pepper until just blended. Heat the butter in the omelet pan over rather high heat, tilting the pan to coat the entire surface. When the butter sputters, pour in the egg mixture and scramble quickly once to cook most of the egg. Cook over lowered heat, shaking the pan to keep the omelet loosened from the pan and rolling the pan to let the uncooked egg slip to the bottom. When just a filmy coating of the liquid egg rests on top, fold the outer edges toward the center. Slide the omelet to the edge of the pan and turn onto a warm plate.

Omelet Variations

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