Prep 5 mins
Cook 5 mins
Using water, instead of the usual cream or milk, makes eggs much more delicate. It's a French chef's secret.
- 8 eggs, at room temperature
- 29.57 ml cold water
- salt and pepper
- 29.58 ml butter (Kerry Irish Gold)
- parsley (to garnish)
- In a bowl, beat the eggs thoroughly.
- Add the water and beat again.
- Season with salt and pepper to taste.
- Place butter in a 9-1/2 inch omelet pan over medium heat and when the butter bubbles, tilt the pan so that the butter coats the sides.
- Pour in the egg-water mixture and, as it cooks, use a knife to pull the mixture away from the sides of the pan. Again, tilt the pan so that the uncooked egg fills this space. Continue to do this until the omelet is cooked.
- Using a spatula, loosen the omelet from the pan. Flip one half of the omelet over the other half (away from the handle) and slide it on to a platter. Garnish with parsley and serve.
- For scrambled eggs, pour into a cold skillet into which you have placed 2 TBS of melted butter and cook over medium heat, constantly scraping the egg away from the bottom of the pan.