Plain Omelet
4. Eggs 1/2 Teaspoon Salt Few Grains Pepper 4 Tablespoons Hot Water 1 Tablespoon Butter or Butter Substitute 11/2 Can Thin White Sauce Beat Separate yolks from whites. yolks until thick and lemon-colored; add salt, pepper and hot water. Beat whites until stiff and dry, cutting and folding them into first mixture until they have taken up mixture. Heat omelet pan, and butter sides and bottom. Turn in mixture, spread evenly, place on stove it will cook slowly. Turn the pan occasionally so that it will cook evenly. and delicately When well puffed browned underneath, place pan on center grate of oven to finish cooking the top. The omelet is cooked if it is firm to the touch when pressed by the finger. .
If it clings to the finger like the beaten white of egg, it needs longer cooking.
Fold, turn on hot platter, and pour around 1/2 cups white sauce . Serve immediately. 1