1: Beat 2-3 eggs and add a tablespoon of water and a pinch of salt.
2: Let sit for 5-15 minutes until the eggs form a rich deep yellow color.
3: In a pan, melt high fat butter.
4: Add the eggs and vigorously whisk until they coagulate.
5: Stop whisking and push the eggs to the edge to form the omelette.
6: Plate directly after. The eggs should be fluffy and almost custard-like on the inside.
