Ingredients
3 large fresh eggs
0.5 tsp cold water
0.25 tsp kosher salt
2 tbsp unsalted butter, divided
1 pinch cayenne or white pepper, to taste
Directions
Step 1
In a mixing bowl, whisk together eggs, water, and salt until the mixture is very liquid and the whites are completely blended in (about 1-2 minutes).
Step 2
Heat 1 1/2 tablespoons of butter in a 9- or 10-inch nonstick skillet over medium-high heat. Once the butter melts, pour in the whisked eggs. Stir in a circular pattern with a heat-proof spatula, lifting and scrambling the eggs, shaking the pan to keep the mixture level, and scraping down the sides. Continue stirring until shaking the pan no longer levels the eggs.
Step 3
Reduce the heat to low. Using the spatula, smooth the surface to move runny eggs to less runny spots, working toward an even thickness. As soon as the surface is wet but not runny, remove from heat.
Step 4
Starting at the handle side of the pan, use the spatula to begin rolling the omelette into a cylinder shape, about 3 rolls until the omelette is about 2 inches from the opposite side of the pan. Use the spatula to fold the last flap of egg over the top of the cylinder, leaving the seam-side up. Add the remaining 1/2 tablespoon of butter to the pan. Gently push the butter as it melts under the omelette.
Step 5
Slide the omelette to the edge of the pan and flip it onto a plate with the seam-side down. Even out the shape, if necessary. Tuck in the ends, if desired. Brush the surface with a bit more butter and dust with cayenne pepper, if desired.