French omelette

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

Melt a tablespoon of butter in a 9 or 10 inch nonstick pan over medium-high heat, and pour the eggs in as soon as it melts but before it sizzles.

Scramble with a circular motion of the spatula while shaking the pan, until the eggs firm up enough that shaking no longer levels them.

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

Turn off the heat and roll the omelette from the handle side across, stopping a couple of inches short and folding that edge in with the spatula so the seam ends up on top.

Add a couple of small chunks of butter, let them melt and push them underneath, then flop the omelette onto a plate seam side down.

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