Sweet Omelet

This is a variation entry: it assumes you already have the book's plain omelet in hand and only tells you what to change. A standard French-style omelet of three or four eggs is what it has in mind.

• The base omeletThe book's plain omelet is a folded pan omelet, not a puffed soufflé omelet, since the instruction is to add the filling "when ready to fold." The quantities of egg, liquid and butter are whatever the book's plain omelet specifies; this entry changes only the sugar and salt.
• How much sugar"A little" is probably on the order of a teaspoon for a small omelet. Keep it modest: sweetened egg colours and sticks at the pan surface sooner than plain egg does.
• Half the saltA scant pinch. Salt is still wanted — it seasons the egg and keeps the thing from tasting flatly sweet — but at half the savoury amount it stays in the background.
• Warm the fillingCold jam or marmalade straight from the jar chills the centre and makes the omelet hard to fold cleanly. Set the two or three tablespoons in a small pan or a warm cup first, and loosen stiff preserves with a few drops of water.
• Pan heatMedium, not the fierce heat used for a savoury omelet. Sweetened egg colours fast, and a sweet omelet is meant to be pale gold with a barely set, creamy interior.
• The finishing sugarSprinkled over the folded omelet on the dish; the recipe does not say which sugar. A red-hot skewer or poker laid across sugar to score and caramelise it is a known period trick, though this recipe does not call for it; a kitchen torch does the same work if you want the glaze.
• Yield and timingCooking takes only a few minutes at the stove, and it should go to the table at once: the warm preserve loosens and runs if the omelet is left standing.