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Omelets
- Serves
1-2
- Difficulty
Easy
Published 1973
The chief difference between an omelet and scrambled eggs is that an omelet has charisma and scrambled eggs are sort of Hubert Humphrey. The best way to master the few little treacheries of omelets is to make one every day for a week. (Or you can go on an egg diet and make three a day for a couple of days, varying the fillings.)
Ingredients
3 1½ tsp - salt and pepper
3
Method
Break the eggs into a bowl, add the water, salt, and pepper, and beat everything together thoroughly. Put the butter in a heavy, cold skillet and melt it over medium heat until frothing. Just as it settles down and begins to clear, pour the eggs directly into the middle of the pan, turn up the heat slightly, and stir around with the flat of a fork, always in the same direction, so that you are