French omelette

Whisk the eggs with a pinch of salt and about half a teaspoon of cold water a minute or two, until thin enough to drip off the whisk with no visible white.

Melt the butter in a 9 or 10 inch nonstick pan on medium-high; pour in the eggs once melted, before it sizzles.

Scramble with circular strokes of a spatula while shaking the pan, until the eggs no longer level out when shaken.

Turn the heat to low and spread the runny egg onto less runny spots until the surface is wet but not runny.

Turn off the heat; roll from the handle side toward the far edge, stopping a couple of inches short, then fold that edge to the middle so the seam is on top.

Push a couple of chunks of butter under the omelette and let it sit a minute; slide to the edge and flop onto a plate seam side down; shape the ends.

Brush or spread a little butter on top for shine; serve with watercress and toasted bread.