Home › The World's Kitchen › Omelette, Plain

Omelette, Plain

Carefully crack eight fresh eggs into a bowl, season with one-half teaspoon salt and two saltspoons white pepper, adding half gill of fresh milk. Sharply mix the whole with a fork for two minutes. Place in a black frying pan one good tablespoon clarified butter, and when the butter crackles drop in the eggs and with a fork stir well for two minutes, then let rest for half a minute. Fold up with the fork--the side nearest the handle first--to the centre of the omelette, then the opposite side, so that both sides will meet right in the centre; let rest for half minute. Have a hot dish in the left hand, take hold of the handle of the pan with the right, bring both dish and pan to a triangular shape, and with a rapid movement turn the omelette over the centre of the dish and immediately send to the table. Always make the omelettes on a brisk fire without taking the lid off.