4 eggs, separated
2 tbsp. water
1/4 tsp. salt
1 tbsp. butter

Beat egg whites until frothy. Add water and salt. Continue beating about 1 1/4 minutes or until soft peaks form. Beat egg yolks at high speed of electric mixer for about 5 minutes or until thick and lemon colored. Fold egg yolks into egg whites.

In a 10 inch skillet, heat the butter until a drop of water makes it sizzle. Pour in egg mixture, mounding it higher on the sides. Cook over low heat for 8 to 10 minutes or until eggs are puffed and set, and the bottom is a golden brown.