Omelette

To make a good omelette is not as easy as it seems. First of all, you must not use the frying pan for anything else; you must never wash it, only dry it with a cloth, and keep it greasy if you are not going to use it for some time (in which case it is advisable to keep it wrapped up in paper). The omelette must be cooked on a very quick fire; a few minutes are sufficient, according to the size of the omelette.

Beat the eggs in a basin (two eggs for a person) with salt and pepper. Melt a little butter in the pan, pour in your eggs and stir them with a fork. When the omelette begins to cook, shake the pan to detach it from the bottom and pass your fork round it (the omelette must not “catch” and must be free in the frying pan, so that you can move it by shaking the pan). Give it its proper form by pushing it away from you with the fork, then finish folding it and drop it on a hot dish. It is not very easy to describe the process, but it is only a knack, easy enough to acquire.