– 3 large fresh eggs – ½ teaspoon cold water – ¼ teaspoon kosher salt – 2 tablespoons unsalted butter, divided – 1 pinch cayenne or white pepper to taste (Optional)
Firstly, in a mixing dish, stir the eggs, water, and salt together. Whisk until mixture is very liquid and whites are completely blended in, for 1 or 2 minutes.
Over medium-high heat, melt 1 1/2 teaspoons of butter in a pan. When butter has just begun to melt and before it begins to sizzle, pour whisked Egg Stir in a circular pattern with a heat-proof spatula, lifting and scrambling eggs, shaking the pan to keep leveling out the mixture, and scraping down the sides.
Reduce heat to low. Move runny eggs to less runny areas with the spatula, levelling out the thickness as you go. Remove from heat as soon as the surface is damp but not runny.
Use the spatula to begin rolling omelet into a cylinder shape, about 3 rolls until omelet is about 2 inches from opposite side of the pan. Use the spatula to fold the last flap of egg over the top of the cylinder leaving the seam-side up.
Slide omelet to the pan's edge. Flip onto a plate with the seam-side down.
If you like, you can tuck in the ends. Brush surface with a bit more butter.
Finally ,Finally, Dust with cayenne pepper.