- 2 to 3 eggs
- salt and pepper, to taste
Cooking Procedures :
- Break the eggs into a small mixing bowl and season with salt and pepper. Stir briskly with a table fork for 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 a tbsp. of butter and swirl in the pan so that it melts quickly and coats the bottom and sides.
- Before the butter browns, pour in the eggs. 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. 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.
- Then lift the edge closest to you with fork and roll the omelet up lightly over the far side of the pan. Let it rest for a moment on the lip of the pan and then tilt the pan and roll the omelet out onto a heated plate. Brush the top with soft butter and serve at once.
To make a filled omelet, sprinkle a few tbsp. of grated cheese, finely chopped herbs, sautéed mushrooms or cooked vegetables, over the eggs before rolling the omelet up.