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By Craig Claiborne
Break the eggs into a small bowl. Add the water and salt and beat until light and foamy.
Heat the omelet pan. Quickly add the butter and swirl it around. Pour the egg mixture into the pan. Shake the pan back and forth while stirring the eggs clockwise with a fork.
When the eggs are set on the bottom but still moist on the top, sprinkle with the chives, parsley and tarragon. Tip the pan and roll the omelet with the fork onto a warm plate. Garnish with parsley.
© 1966 Craig Claiborne estate. All rights reserved.