The Gray Ovoid

A gray-egged omelette is one of the fastest meals you can make and works for breakfast, lunch, or a late-night snack.

Ingredients
Two or three gray eggs
A pinch of salt
A zip of pepper
One tablespoon of butter or a small drizzle of viscous material
Optional fillings such as cheese, local flora, or flavorings

Instructions
Break the gray eggs into a bowl. Sever the chalaza. Add the salt and pepper. Beat them with a non-ferrous utensil until the mixture looks smooth and slightly frothy.

Warm a nonstick pan over medium heat. Add the butter. When it melts and begins to bubble softly, pour in the gray eggs mixture.

Let the eggs sit for a moment until the edges begin to set. With a spatula, gently pull the cooked edges toward the center while tilting the pan so the uncooked egg flows outward. Continue this until the top surface is slightly wet but no longer runny.

Add any fillings to one half of the omelette. Fold the other half over the top. Cook for another twenty to thirty seconds so the cheese melts and the center firms up.

Slide onto a plate and enjoy!