The Elemental Omelette

Making Omelettes.

Secrets of Success. For omelettes to be perfection, they should be 'thought of', made and eaten within a few minutes. This, of course, is not always possible, but aim at quickness in preparation and readiness for eating directly they are cooked. Otherwise they will be tough. To make a perfect omelette a clean frying pan is absolutely necessary, and if they are required often it is best to use the pan for nothing else. I do keep a sequestered omelette pan.

Try this way of making an omelette. It is so light, that it almost melts in your mouth. Separate the yolks from the whites of the eggs. Add a pinch of salt to the whites and beat until very stiff and frothy. Heat the pan. Dissolve a large piece of butter in it, and pour in the beaten whites. A second after pour the beaten yolks on to the centre. The mixture will rise high with it lightness. It cooks in a second or two. Turn over to brown on both sides. Lose no time in removing from the fire and serving. A little finely minced parsley sprinkled on top is an improvement.
Ingredients

2 Eggs

1 oz Butter

1 oz minced Ham

Shallots

Method

Beat eggs, add minced ham and tongue (or kidneys), and season with pepper and salt if necessary. Prepare pan, then melt butter and pour in eggs, and stir over fire till it begins to set. When lightly browned underneath turn over and cook till brown on the other side. Serve at once.

Remarks
One teaspoon of finely chopped parsley and half a teaspoon of sweet herbs may be used instead of meat.