OMELET—II
Break the eggs into a bowl, add as many tablespoonfuls of cold water as there are eggs. Beat the eggs well, then season with salt and pepper, and pour into a thin, smooth frying-pan which contains a tablespoonful of melted butter. With a thin knife lift the cooked portion of the egg and allow the uncooked portion to run down into the butter, meanwhile gently rocking the pan back and forth. When creamy, begin at the side of the pan nearest the handle and roll the omelet, using a little butter if needed.