Rolled Omelets

Some beginners find making a rolled omelet easier than making a traditional omelet. Start the same way: beat the eggs, melt the butter in the pan over high heat until the froth subsides, and pour in the eggs. Then hold the pan over the heat for 3 to 10 seconds, or until a thin layer of egg sets on the bottom. Pull the pan quickly toward you with a jerking motion until the layer of set egg folds over in toward the center of the omelet, leaving an area near the handle with no layer of set egg on it. Hold the pan over the stove again for several seconds until another layer forms and jerk again. Continue in this way until all the loose egg has cooked and the omelet is rolled up. Turn the omelet out onto a warmed plate.