Chef Jeremy Whitcomb
Green Street Café, Northampton, MA
- 3 Fresh eggs, refrigerated cool
- 1 tsp. Cold water
- ¼ tsp. Salt
- 1 Tbsp. Butter
- Freshly cracked white pepper
French omelet technique:
Beat eggs with water, salt and pepper. Melt butter in hot omelet pan. Pour egg mixture into hot pan. Using spatula, swirl eggs to cook, scraping sides, until eggs are almost fully cooked, but still moist: about 1 minute. (Basically you are making scrambled eggs.) Spread out fully into pan to finish cooking, and remove from heat.
Fill with whatever omelet filling you wish. Fold eggs over filling. Serves 1.