Title: Basic french rolled omelet
 Categories: Eggs
      Yield: 1 Servings
 
MMMMM----------------FOR EACH EGG USE:   2 EGG OM---------------------
      1 ts Water             2 Eggs
        ds Salt               2 tsp
           -water
      1 dr Tabasco          dash salt
  1 1/2 ts Butter        2 drops
           -tabasco
      1 tb Butter
      1 ea Prepare fillings in
           -advance, set aside until
           -needed.
      2 ea Break eggs into small bowl.
           - Add water, salt and
           -Tabasco.  Beat
 
  with a table fork until whites and yolks are just blended, about 50
  strokes or 20 seconds.  You don't want them to foam 3) Put butter
  into well seasoned or nonstick omelet pan or skillet. A 6 or 7 inch
  skillet is the right size for a two egg omelet..one serving. put pan
  over moderately high heat.  Rotate pan to distribute butter. 4) when
  butter has stopped foaming, but before it browns, add eggs. 5) Allow
  eggs to set a few seconds before starting to stir them. 5)Make a
  circular movement around the bottom of the pan with the flat side of
  the fork, lifting the cooked eggs gently as you stir. (the object
  here is to leave them whole, not breaking them into curds as in
  scrambled eggs.) 6) When the omelet has set on the bottom, tilt the
  pan and lift the edge of the omelet to allow any uncooked egg on top
  to flow under cooked portion.. 7) shake pan vigorously to loosen
  omelet and prevent sticking. 8) smooth the top of the omelet gently
  with fork. Cook a few seconds more.  Omelet should be slightly brown
  on the outside, still creamy but not liquid on the inside. 9)
  sprinkle about two tablespoons full of the selected filling along the
  center of the omelet. (I do it the length of the handle, but the
  direction depends on how you are going to roll it.) 10) Fold omelet
  in thirds by folding the edge opposite the handle onto the center,
  covering the handle. THEN fold the edge near the handle over the
  middle. 11) Grasp the handle of the pan in your upturned palm. Roll
  the omelet out onto a warm plate, seam side down. 12) Brush with
  melted butter for a warm sheen, if desired. Serve immediately. my
  notes: I generally don't roll it into thirds...  I slide slightly
  less than half of the omelet onto the serving plate, then quickly
  invert the pan over it, causing it to fold in half... hard to
  describe verbally, but I've never lost a filling yet... see also
  fillings. borrowed