Omelette ( plain ). ✠
Beat six eggs very light, the whites to a stiff froth that will stand alone, the yolks to a smooth thick batter. Add to the yolks a small cupful of milk, pepper, and salt; lastly stir in the whites lightly. Have ready in a hot frying-pan a good lump of butter. When it hisses, pour in your mixture gently and set over a clear fire. It should cook in ten minutes at most. Do not stir, but contrive, as the eggs “set,” to slip a broad-bladed knife under the omelette to guard against burning at the bottom. The instant “hiss” of the butter as it flows to the hottest part of the pan will prove the wisdom and efficacy of the precaution. If your oven is hot, you may put the frying-pan into it as soon as the middle of the omelette is set. When done, lay a hot dish bottom upward on the top of the pan, and dexterously upset the latter to bring the browned side of the omelette uppermost. Eat soon, or it will fall.
I know these directions to be worthy of note. I have never seen lighter or better omelettes anywhere than in households where these have been the rule for years in the manufacture of this simple and delightful article of food.