4 eggs
1/4 c. water
1/4 tsp. salt
1 tbsp. butter

Separate eggs. Beat yolks until very thick and lemon-colored. Wash beater. Beat whites until frothy; add water and salt. Beat until stiff but not dry. With rubber spatula, fold yolks into whites. Melt butter in 10-inch skillet - it's hot when drop of water sizzles. Pour in omelet mixture. Spread omelet mixture evenly with spatula, leaving higher at sides. Reduce heat.

Cook slowly about 8 minutes, until puffed and set, golden on bottom. (Lift edge of omelet with spatula to judge color.) Brown top in slow oven (325 degrees) about 10 minutes, until knife inserted in center comes out clean.

Make shallow cut across omelet at right angles to skillet handle, just above center. Slip metal spatula under large half near handle. Tilt pan. Fold upper (large) half over lower half. Tip omelet onto hot platter.