One Egg Omelet
Yield
1 servingsPrep
15 minCook
2 minReady
20 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | teaspoon |
butter
|
|
| 1 | large |
eggs
at room temperature |
|
| Pinch | of |
salt
|
*
|
| 2 | teaspoons |
water
cold |
|
| 1 | x |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | ml |
butter
|
|
| 1 | large |
eggs
at room temperature |
|
|
salt
|
*
|
||
| 1E+1 | ml |
water
cold |
|
| 1 | x |
salt and black pepper
|
*
|
Directions
Place a 10 inch non stick skillet containing the butter over medium heat until the butter is sizzling hot, but not browned.
Meanwhile, separate the egg.
Place the white on a sturdy dinner plate and the yolk in a small bowl.
Beat the egg white with a pinch of salt on the plate, using a flat wire whisk, until soft peaks form.
Add cold water to the egg yolk in the bowl.
Beat it vigorously with a fork.
Pour the beaten egg yolk over the beaten egg whites on the plate and fold the two together, using the whisk.
Pour the egg mixture into the heated skillet containing the sizzling fat.
Cook the egg in one piece over medium heat, tilting the pan or lifting the edges of the egg to allow the uncooked egg to spread over the pan.
Do not over cook and turn the heat down if the skillet is holding too much heat.
Turn the egg once with a spatula.
Season to taste with salt and black pepper.
The omelet cooks very quickly, in a minute or so.
To make an egg sandwich, place the one egg omelet between two slices of homemade bread with or without butter, toasted or not toasted.
