Yield: 4 servings
- 4 eggs
- 1/8 teaspoon pepper
- 4 tablespoon hot water
- 1 tablespoon butter
- 1/2 teaspoon salt
- a little parsley
- Beat the yolks until thick and lemon colored.
- Add hot water (one tablespoonful to an egg), salt and pepper.
- Beat the whites till stiff and dry.
- Cut and fold into the first mixture.
- Heat the omelet pan, add the butter, turn the pan so that the melted butter covers the sides and bottom of the pan.
- Turn in the mixture, spread evenly, turn down the fire and allow the omelet to cook slowly.
- Turn the pan so that the omelet will brown evenly.
- When well puffed and delicately browned underneath, place the pan on the center shelf in a moderate oven to finish cooking the top of the omelet.
- Crease across center with knife and fold over very carefully.
- Allow to remain a moment in pan.
- Turn gently with a spatula onto a hot platter.
- Garnish with parsley.
- An omelet is sufficiently cooked when it is firm to the touch when pressed by the finger.