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French Tossed Omelet




Source of Recipe


Chef Jim Hanson/Chef Jim Cooks Again!


List of Ingredients




Two fresh large eggs
two teaspoons cool water
1 pinch salt
2 grinds of the peppermill of white pepper

Recipe



1. Heat an 8 to 10 inch non-stick pan over medium high to the point that a drop of water sprinkled on the pan surface sizzles and dances.
2. Heat one tablespoon unsalted butter in the pan. Swirl the pan on the burner while butter melts. It will foam up, then the foam will disappear; be careful not to let the butter brown.
3. Briefly whisk the eggs, water, salt, and pepper together. Quickly add egg mix to the pan.
4. Gently swirl the pan until the cooked egg bubbles and the egg mix is not runny, but still soft.
5. Slide the pan to the back of the burner and quickly jerk the pan toward you, slightly tilting the handle up when the pan is away from you, and back down at the end of each jerk. This action will toss the omelet onto itself in three or four parts. A spatula can be used to help shape or turn the omelet until you practice the "Toss" a few times.
6. Grab the handle of the pan with your palm up. Turn the handle away from you as the omelet gently slides onto a waiting plate.