With few ingredients, the simplicity of this dish means the technique is what makes an exceptional omelet. There is a wonderful place in Los Angeles, Joans on Third where they make exceptional omelets. Joans secret (passed down from Dione Lucas) is to add water (instead of milk or cream) to make the omelet more light and fluffy. If the omelet doesnt seem to be working out, turn it into scrambled eggs with a simple quick stir.
- 3 eggs, lightly beaten, room temperature
- 1 teaspoon tepid water
- 1/2 teaspoon kosher salt
- Hot sauce, to taste
- Worcestershire sauce, to taste
- 1 tablespoon unsalted butter
- 1 tablespoon washed, dried and chopped parsley leaves
- 1 small bunch chives, minced
- 1 tablespoon washed, dried and chopped tarragon leaves
- Buttered toast slices
- 6-inch nonstick skillet
In a bowl, whisk together the eggs, water, salt, a couple of dashes of hot sauce and a couple of dashes of Worcestershire sauce. Whisk only enough to integrate the eggs. You dont want to whip too much air into them or make them frothy. Put the skillet over medium heat and add the butter. Swirl the butter around as it melts so it coats the whole surface of the pan. When the butter is melted (but not browned), lower the heat and pour in the egg mixture. Use a fork to stir the eggs slightly, as if you were scrambling them. Then, allow the eggs to cook, undisturbed for about 15 to 30 seconds. Sprinkle the herbs over the eggs.
Lift the handle of the pan up tilting the pan away from you and towards the heat. This tilting should cause the omelet to slide down in the pan a little. Fold the edge closest to you towards the center. Fold the other edge towards the center and tilt the pan over the center of a plate so it lands, seam side down. Serve immediately with buttered toast slices.