Find a deep spoon with holes or a deep skimmer.
Crack one egg into a small bowl, place the spoon or skimmer over a second bowl, then pour the egg into the spoon. Allow the thinnest part of the egg white to drip into the bowl.
2 large eggs
Remove the yolk and remaining egg white to a medium bowl.
Repeat with the second egg. You can discard the thin egg whites that drained off or save them for another use.
Fill a 2-quart saucepan with water and bring to a low boil.
Beat the eggs with a whisk or fork until thoroughly combined.
Using the handle end of a wooden spoon, stir the water in the saucepan in a circular motion. Pour the eggs into the middle of the swirling water.
Cook for 20 to 30 seconds until the egg floats to the top.
Transfer the omelet to a fine-mesh strainer and let all of the water completely drain off.
Place the omelet in a small serving bowl. Drizzle with olive oil, then sprinkle with cheese and chives.
1 teaspoon olive oil, 1 teaspoon freshly grated Parmesan cheese, ½ teaspoon fresh chives