A seasoned 10-inch omelet pan or skillet with a heatproof or removable handle
2 bowls
Rotary beater
Warm platter or plate
4 eggs, Fresh Fancy, Grade AA or Grade A
1/8 tsp. pepper
1/2 tsp. salt
1/4 c. water

Step 1 - Preheat oven to 325 degrees.

Step 2 - Separate eggs.

Step 3 - Add pepper to yolks and beat until thick and lemon-colored.

Step 4 - Add salt and water to whites and beat until stiff and shiny and whites have peaks when batter is withdrawn.

Step 5 - Fold yolks carefully into whites.

Step 6 - Heat butter in omelet pan which is hot enough to sizzle a drop of water.

Step 7 - Pour in omelet mixture; level surface gently.

Step 8 - Cook slowly on top of range until puffy and lightly browned on bottom, about 5 minutes. Lift omelet at edge to judge color.

Step 9 - Bake 12 to 15 minutes in 325 degree oven until knife inserted in center comes out clean.

Step 10 - To serve, score omelet down the center with a spatula, fold in half and serve on warm plate or platter. Or, tear gently into pie- shaped pieces, using 2 forks. Makes 2 to 3 servings.