The ambition of many cooks, especially amateur cooks, is to make a good omelette. It is, of course, very difficult to describe properly exactly how an omelette is made, but I will try to give at least a few rules which, if faithfully followed, will in time lead to satisfactory results.
I must first of all state that all the English theories about omelette-making are wrong. The whites and yolks of eggs are not beaten separately; there is no water, no cream or milk, added to the mixture; an omelette which is “as light as a feather” has none of the qualities required of the omelette. It may be a very good dish, but it is not an omelette.