Plain, or French, Omelet Recipe ingredients

• 4 eggs
• 4 tablespoons hot water
• 1/3 teaspoon salt

To prepare this Plain, or French, Omelet Recipe, first break the eggs into a bowl, and beat enough to thoroughly blend the yolks and whites, but not enough to make them light. Beat in the hot water and salt. Turn into a hot oiled omelet pan. As the part of the egg next the pan sets, lift it by running a spatula or thin-bladed knife under the edges, and allow the liquid portion to run underneath. As soon as all is set, roll the omelet up, beginning next the handle of the pan, by tilting the pan and running the spatula under the omelet. Allow it to stand a moment over the stove to give a delicate brown to the under side, then turn onto a hot platter, with the brown side up. Garnish with parsley, and serve at once.

Many variations of this omelet may be made by adding different kinds of garnish to the eggs, or by spreading the garnish over the top of the omelet before it is rolled, or by serving it around the omelet.