- In a bowl, combine the eggs, salt, pepper and water. Beat lightly with a fork until blended.
- In an 8-inch fry pan over medium-high heat, melt the butter and swirl in the pan until it foams. When the foam subsides, add the eggs, shaking the pan to keep them moving over the heat, then quickly and lightly stir the eggs. Cook to the desired consistency (a creamy center is usually preferred).
- Add the cheese and chives across the center of the omelette perpendicular to the handle of the pan. With the handle in one hand and a spatula in the other, tip the pan forward and roll about one-fourth of the omelette onto itself. Invert the pan over a plate and roll the omelette onto the plate with the folded portion underneath. Serve immediately.
- This recipe yields 1 serving.
- Comments: Chuck Williams says that making an omelette seems to be a rite of passage for anyone interested in French cooking. His advice is to use a good omelette pan with shallow, sloping sides that will allow you to fold and slide out the eggs easily. His other piece of advice is to take your time. With a little practice, you'll get the technique down for folding the omelette, and even your mistakes will taste good. You'll also learn how you like your omelette cooked — with a solid center or a soft and creamy one.
Notes:
Recipe adapted from Celebrating the Pleasures of Cooking, by Chuck Williams (Time-Life Books, 1997) |
