French Omelette

Preparation info

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 2–3 eggs
  • salt and pepper
  • ½ oz. butter


Break the eggs into a basin. Add salt and pepper to taste. Beat the eggs with a fork until they are lightly mixed. Heat the butter in the pan and slowly let it get hot, but not so hot that the butter browns. Without drawing the pan off the heat, pour in the egg mixture. It will cover the pan and start cooking at once.

Shake the pan and stir the eggs with a fork away from the side to the