1 tablespoonful of cold water.
1 heaped teaspoonful of butter.
Beat the egg enough to break it well, but not to make it light. Have the omelet pan warmed, and put the butter in it. Place over a very hot fire. As soon as the butter becomes so hot that it turns slightly brown, pour the eggs into the pan. With the left hand lift the pan a little at the handle side, tipping it forward slightly, so that the liquid egg shall flow to the other side. As soon as the egg begins to set, draw it up to the raised side of the pan. While the egg is yet quite soft, begin to roll the omelet. Begin at the left hand, and turn over in small folds until the lower part of the pan is reached. Let the omelet rest a few seconds, and then turn out on a hot dish.
ROLLING AN OMELET.
The work of making an omelet is very simple, but there must be intense heat, and the work of folding and removing from the pan must be done rapidly. Practice is essential to perfect omelet making. The great mistake which beginners usually make is, that they work too slowly, and cook the omelet too much. It should be a soft, creamy mass when done.
THE OMELET WHEN FINISHED.
One can make a great variety of omelets by adding a few spoonfuls of any kind of delicate meat, fish, or vegetable, hashed fine and heated in a sauce. Spread the heated mixture on the omelet before you begin to fold it.