Omelettes

The theory of the preparation of an omelette is both simple and at the same time very complicated, for the simple reason that people’s tastes for this type of dish are very different—one likes his omelette very well cooked, another likes it to be just done, and there are others who only like their omelette when it is extremely soft and underdone. The important thing is to know and understand the preference of the guest.

It is not necessary to dwell too much on the actual method of preparation which after all, is a question of practice and manual dexterity. Suffice it to say simply that what is required is homogeneity of the egg and the softness of the whole.