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Plain French Omelet

Beat three eggs enough to break them, add a small half teaspoon of salt and a dash of pepper. Heat a tablespoon of butter in the omelet pan, pour a little of it into the beaten eggs, and let the remainder get hot. Draw the pan to the hottest part of the stove, turn in the eggs, shaking the pan all the time. With a knife or fork make holes for the egg mixture on top to penetrate the cooked surface and let it also run under the sides. The work must be done very quickly. While the egg is still soft but slightly thickened, roll over with a knife, let it remain a few seconds to brown and turn on to a hot dish.