The Perfect Omelet

Directions

1. Crack the eggs into a bowl. Season with salt and pepper and add 1 tspn water. Whisk the eggs just until the whites and yolks are blended.

2. Place a 7-inch (18-cm) nonstick omelet pan over medium-high heat. When the pan is hot, add the butter, carefully tilting and swirling the pan to spread the butter evenly over the pan bottom. When the foam subsides, add the eggs and let cook for a few seconds. Using a spatula, push one side of the omelet toward the center of the pan, tilting the pan gently so the uncooked egg runs under the cooked egg and over the exposed pan bottom. Continue along the other sides of the pan until there is no more runny egg. The top should still be creamy. Add a couple spoonfuls of your favorite fillings over the top of the omelet.

3. Holding the omelet pan by the handle over a serving plate, slide the omelet onto the plate. Let the omelet cool slightly. Then, using your fingertips or a fork and knife, roll it up to conceal the filling inside. Serve hot.

Tip: Adding just a teaspoon of water to beaten eggs before cooking gives them a slightly lighter and more airy texture than plain cooked eggs. The water creates steam, which forces air through the eggs, making them fluffier.

Recipe excerpted from Williams-Sonoma The Cookbook for Kids. Recipes by Lisa Atwood. Copyright 2010 by Weldon Owen Inc. and Williams-Sonoma, Inc.