Tuesday Thyme: Eggs

Just a friendly reminder to not put your eggs in the door of the refrigerator! The frequent change in temperature is bad for the quality of the eggs.

French Omelet
2 eggs
1 T. water
1/8 t. salt
Dash of pepper
1 T. butter
Any fillings your heart desires (cheese, peppers, tomato, etc.)

1. Beat together the eggs, water, salt and pepper with a fork until combined but not frothy. In a 6 or 8 inch skillet with flared sides, heat the butter until it sizzles and browns slightly. Lift and tilt the pan to coat the sides.
2. Add egg mixture; cook over medium heat. As eggs set, run a spatula around the edge of the skillet, lifting the eggs to allow the uncooked portion to flow underneath.
3. When eggs are set but still shiny, remove from heat.
4. Fold omelet in half. (If making a filled omelet, spoon the filling across center. Fold 1/3 of omelet over filling. Overlap remaining 1/3 atop filling.) Slide omelet to edge of pan. Tilt skillet, then invert to roll omelet out onto a warm serving plate.