Directions

1. Whisk the eggs in a bowl with salt, pepper and cold water.

2. Heat a small sauté pan on High (425 ̊F). Add the butter and cook until it starts to melt.

3. Reduce the heat to Medium (275 ̊F) and add the egg mixture all at once.

4. Swirl the mixture with a rubber spatula and cook until the eggs are almost set.

5. Occasionally tilt the pan and lift and fold the partially-cooked egg mixture so that the uncooked portion flows underneath.

6. Using the spatula, fold the omelet in half or thirds. Flip it over, onto a plate, to serve.