Break eggs into a mixing bowl; add salt and pepper to taste and one tablespoon of water for each egg. Beat vigorously with a whisk or fork (about 10-11 strokes). Do not overbeat. Overbeating results in thin and tough eggs when cooked.
Use high heat under the French Chef Omelette Pan. Heat pan until a small piece of butter sizzles on contact. Add a good size chunk of butter or butter substitute. Avoid salted butter because the salt will cause the omelette to brown prematurely. If you prefer, use olive oil in the pan.
Once the butter begins to foam and turn white, tilt the pan so the melted butter (or substitute) covers the entire inner surface of the pan. The key is to add the eggs when the butter is at its maximum temperature without burning. Within seconds, the egg mass should become a semi-solid mass. With the flat side of a fork (or non-metallic utensil if you have a non-stick pan),, stir the mass for about 3 to 4 seconds while simultaneously gripping the handle with your free hand and slide the omelette pan back and forth to keep the egg mass in motion without sticking. After the brief stir, grip the pan with both hands, continue to slide the pan back and forth and raise it a couple of inches over the burner.
Alternatively, you can run a fork (or thin non-metallic spatula in you have a non-stick pan) beneath the edge of the omelette as it solidifies, lifted the edge and letting egg fluid to touch the hot pan and solidify.
Before the entire egg mass is solidifies, raise the pan and fold it on to a serving plate.