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Omelet

An omelet is a simple, wholesome, inexpensive dish, but yet one in the preparation of which cooks frequently fail, owing to ignorance of three or four important details. The flavouring may be varied indefinitely, but the process is always the same. In making an omelet care should be taken, first, that the frying-pan is quite dry and hot. The best way to ensure this is to put a small quantity of fat into the pan, let it boil, then pour it away, wipe the pan out with a cloth, and put in fresh fat. Second, the fat in which the omelet is to be fried should be very gently heated. Unless this is done, the fat will be browned, and the colour of the omelet will be spoilt. Third, the number of eggs should not be large. It is better to make two or three small omelets than one very large one. The best omelets are made with no more than six eggs. Fourth, the omelet-pan should not be washed; it should be scraped and wiped dry with a cloth. If washed it is probable that the next omelet fried in it will be a failure. Fifth, a very small quantity only of salt should be put in. Salt keeps the eggs from rising. As to the method of preparation, see OMELET, PLAIN; and PRINCIPLES OF COOKERY, pp. vii. and viii.