Cooking Instructions
01
Whisk the eggs with salt and water until fully combined. About 20 strokes — do not over-whisk.
02
Heat the butter in a non-stick pan over medium heat. Wait until the foaming subsides but before it starts to brown.
03
Pour in the eggs. Immediately shake the pan while stirring with a fork in small circular motions. Work quickly.
04
When barely set but still slightly wet on top, stop stirring. Tilt the pan and roll the omelette forward.
05
Slide onto a plate seam-side down. It should be pale yellow with no browning. Difficult to master but worth the effort.