Basic and variations
For a fluffy omelet, start with the eggs at room temperature. The pan and the butter must be hot enough to cook the bottom layer of egg almost instantly. Because salt tends to toughen eggs, add it after cooking the omelet or let the filling do the seasoning.
For a two-or three-egg omelet, use a 5-inch skillet that flares to 7 inches at the top. For a larger omelet, use a pan that will allow the eggs to spread to no more than 1/4 inch deep. Use a skillet with a smooth, unpitted surface so that the eggs will spread freely.
Mix two or three eggs and 1 tablespoon water in a bowl with a fork. Beat just enough to blend. In the pan, heat 1 tablespoon clarified butter until it is hot but not brown; swirl the pan to coat the sides. Pour in the eggs, moving the pan backward and forward to keep them sliding over the bottom. Stir the eggs with a fork in a circular motion from the edges to the center, keeping the fork parallel to, but not scraping, the bottom.
When the omelet has almost set (in 30 to 50 seconds), loosen the edges with the fork and shake the pan sharply to free the omelet from the bottom. Fold one side of the omelet over the other with the fork and slide it onto a warmed plate. Season and serVe immediately.
For extra flavor, add herbs or 1/2 to 3/4 cup cooked ham or mushrooms, grated cheese, creamed chicken, or sauteed garlic or onions-on top of the eggs before you begin to stir.