Chef John's Classic Omelette

Combine eggs, water, and salt in a mixing bowl and blend until the mixture is smooth and the whites are fully incorporated. This should take about 1-2 minutes of whisking.

Melt 1 1/2 tablespoons of butter in a 9- or 10-inch nonstick skillet over medium-high heat. Once the butter has melted and is starting to foam, carefully pour in the whisked egg mixture. Use a heat-resistant spatula to gently stir the eggs in a circular motion, constantly lifting and scrambling them as you go. Shake the pan to distribute the eggs evenly, then scrape down the sides of the pan to ensure everything is well mixed. Continue stirring until the eggs have reached your desired consistency.

Reduce the heat to low and use the spatula to smooth out the surface of the eggs, gradually moving them towards an even thickness. As soon as the surface is still wet but no longer runny, remove the pan from the heat.

To shape the omelette, start by rolling it into a cylindrical shape, about 3 times until it reaches the desired size. Use the spatula to fold the final flap of egg over the top, leaving the seam-side facing upwards. Add the remaining 1/2 tablespoon of butter to the pan and gently push it under the omelette as it melts.

Slide the omelette to one edge of the pan and flip it onto a plate, with the seam-side facing downwards. If necessary, even out the shape and tuck in any stray edges. Brush the surface with a bit more butter, then dust it lightly with cayenne pepper.