French Omelet Recipe 3 ingredients

To prepare this French Omelet Recipe 3, first in making a French omelet, much depends on the condition of the pan. The inner surface needs be so smooth that, when the pan is shaken over the fire, the cooked mixture will slide upon it (forming creases where it doubles upon itself), thus letting the uncooked portion down upon the hot surface. A steel pan is preferable, and should be kept for this purpose alone. After using, rinse out thoroughly with hot water, and dry and polish with fine, soft tissue paper. Small omelets are handled more easily than large ones. Beat two eggs and the yolks of two more with a kitchen spoon or silver fork, until a full spoonful can be taken up. Add one-fourth a teaspoonful of salt, three tablespoonfuls of water, and a dash of pepper, if desired. Mix thoroughly, then strain into a bowl. Have a tablespoonful of butter melted in the omelet-pan. Bring this forward to a hot part of the range, let stand a minute, then turn in the egg mixture. Shake the pan back and forth with one hand, and, with a spatula or thin knife in the other, separate the cooked egg from the pan at the edge, so that in shaking, the uncooked egg may at this point run down on to the hot pan. Raise the side of the pan next the handle, in shaking forward, and lower it, when the pan is brought back. When nearly creamy throughout, roll the omelet, let stand a moment to color a little, then turn on to a hot servingdish. A bit of butter, added at the last moment, will aid in giving color to the omelet.