A special pan should be kept for omelets. It must be used for nothing else. After being used it is best to scour it with a little salt and vinegar in order to keep a perfectly smooth surface.
Melt a tea-spoon of butter in the pan, let it run well over it, but do not let it burn. Pour in the eggs. Lift the egg mixture at the sides as it cooks so as to let the uncooked part flow under. This must, however, only be done at first or the surface will be roughened. When the egg is firm underneath but still soft on top, fold one side carefully over the other with a knife. Slip gently on a very hot plate. Serve quickly and very hot. Add a little salt to the eggs whilst beating.
Sweet Omelet—I
3 eggs
Powdered sugar
Jam
Beat the eggs slightly with one table-spoon of powdered sugar. Cook as directed. Before folding over spread with apricot or strawberry jam. Fold. Sprinkle with powdered sugar, and score several diagonal lines on the top with a clean red-hot poker or iron.
Sweet Omelet—II
3 eggs
2 tablespoons rich cream
Powdered sugar
Jam
Beat the yolks with one table-spoon sugar and the cream until very light and frothy. Beat the whites to a stiff froth. Fold them lightly into the yolks. Pour into a pan, and when firm set in the oven a few moments to dry. Fold in half, sprinkle with sugar and score several diagonal lines with a clean red-hot poker.
Foam Omelet
3 eggs
1 table-spoon powdered sugar