Plain Omelet Recipe 1 ingredients

• 3 eggs
• 1 tablespoonful cream
• 1 tablespoonful melted butter
• ¼ teaspoonful salt
• a dash of white pepper or paprika

To prepare this Plain Omelet Recipe 1, first beat the yolks of the eggs very light; add the salt, pepper, and cream. Fold in the whites of the eggs, beaten very stiff. Have the butter boiling hot in the omelet-pan, which should be kept very smooth; turn the mixture in, and as soon as it begins to stiffen, draw it away from the edges of the pan or gently slide a knife under the centre to allow the uncooked egg to reach the hot pan, and cook evenly. As soon as the omelet is a rich golden brown, fold over and serve at once on a very hot plate. The mixture must not stand after the whites of the eggs are folded in. The secret of a light, fluffy omelet is in making and cooking quickly. This quantity is for two people.

Double the above quantity may be made in one omelet, but if a larger amount is necessary, it is better to make two or three omelets rather than attempt cooking the whole quantity in one. Six eggs should be the limit.