Water Omelet in a Skillet

Cooking method

1. Step 1:

   

   Gather the ingredients. An omelet needs just a few basics that every kitchen has on hand. But to get it airy, tender, and soft even without milk, there are a couple of tricks worth knowing. Have all your ingredients at the same temperature so the mixture comes out smooth, with no lumps.

2. Step 2:

   

   Be sure to use fresh eggs — no more than 5 days old, or they won't whip up well. Crack the eggs into a deep bowl, add a pinch of salt, and beat with a fork or a hand whisk until smooth, with a little foam on top. If you like, you can separate the whites from the yolks, beat them separately, and then gently fold them together — but beat them by hand.

3. Step 3:

   

   If you use a mixer or blender, the mixture gets so smooth that the omelet won't rise well as it cooks. Pour the water into the egg mixture and whisk once more with a fork or whisk. As soon as the mixture is ready, cook it right away — don't let it sit for more than two minutes.

4. Step 4:

   

   Pour the oil into a skillet — cast iron or another heavy-bottomed pan works best, so the omelet cooks evenly and doesn't burn — and heat it over high heat. Pour in the egg mixture and cook over high heat for about two minutes. Once the omelet rises, lower the heat to medium and cook a couple more minutes so it sets through. You can cover the pan with a lid; the omelet won't deflate.

5. Step 5:

   

   The omelet is done. Serve it up. If you like, roll it up and tuck in a filling of vegetables, meat, or mushrooms. Enjoy!