Have a warm plate at your side, as well as butter,
plus a sprig or two of parsley for garnish.
Break the eggs into a mixing bowl and whisk just
enough to blend them with the salt, pepper, and optional water.
Set the omelet pan (Julia recommends a nonstick
pan, 10 inches in top diameter and 7.5 inches at the bottom) over highest heat.
Add the butter and tilt pan in all directions to film the bottom and sides of
the pan. When the foam has almost subsided (but before the butter browns), pour
in the eggs.
Shake the pan briefly by its handle to spread the
eggs; hold still for several seconds while the eggs coagulate on the bottom.
Then jerk the pan toward you, throwing the egg mass against the far edge. Keep
jerking roughly, gradually tilting the pan until the omelet begins to roll over
Push any stray egg back into the mass with a
rubber spatula, then bang on the handle close to the pan with your fist, and the
omelet will start curling at its far edge. (Can't you just picture Julia
To unmold, rapidly turn the pan handle to your
right and grab its underside with your right hand, palm up under the handle and
thub on top. Holding the plate in your left hand, tilt pan and plate toward each
other, turning the pan down over the plate, and the omelet falls into place.
Push the sides neatly in place with the spatula if necessary.
Spear a lump of butter with a fork and rapidly
brush it over the top of the omelet, decorate with a sprig of parsley and serve.