3 eggs, lightly beaten, room temperature
1 teaspoon tepid water
1/2 teaspoon kosher salt
Hot sauce, to taste
Worcestershire sauce, to taste
1 tablespoon unsalted butter
1 tablespoon washed, dried and chopped parsley leaves
1 small bunch chives, minced
1 tablespoon washed, dried and chopped tarragon leaves
Buttered toast slices
With few ingredients, the simplicity of this dish means the technique is what makes an exceptional omelet. There is a wonderful place in Los Angeles, Joans on Third where they make exceptional omelets. Joans secret (passed down from Dione Lucas) is to add water (instead of milk or cream) to make the omelet more light and fluffy. If the omelet doesnt seem to be working out, turn it into scrambled eggs with a simple quick stir.
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