The making of an omelet is very simple, requiring just a little practice, and it is by far the most attractive way of serving eggs. It is better to make several small omelets of three or four eggs each than one very large one. Six eggs is the most that can be handled at all properly.
Omelet pans should not be used for anything else. To keep them smooth, rub with soft pieces of paper or a cloth after using, and occasionally scour them with salt. Do not wash them. Keep in warm, dry place.
There are two kinds of omelets, one in which the egg is scarcely beaten at all, and when cooked, the egg appears set in long streaks. There is also the richer omelet, which is sent to table more resembling a light pudding. For the former of these omelets, two ounces of butter will suffice for six eggs. For the latter of these you will require four ounces of butter, or else the omelet will be leathery. Omelets should be served immediately, when made.
Salt mixed with the eggs prevents them from rising and when used, the omelet will look flabby. Yet without salt it will taste insipid. Add a little salt to it just before folding it and turning out on the dish.
As a rule, an omelet is a wholesome and inexpensive dish. The flavoring and the ingredients used may be varied indefinitely, but the principle is always the same. In making an omelet, care should be taken that the omelet pan is hot and dry. To insure this, put a small quantity of lard into the pan. Let it simmer a few minutes, and remove it. Wipe the pan dry with a towel, and put in a little fresh lard, in which the omelet may be fried. Care should be taken that the lard does not burn, as it would spoil the color of the omelet.
The omelet made of three eggs is the one recommended for beginners. Break the eggs separately. Put them into a bowl, and whisk them thoroughly with a fork. (The longer they are beaten, the lighter will be the omelet.) Add a teaspoonful of milk, and beat up with the eggs. Beat until the last moment before pouring into the pan, which should be over a hot fire. As soon as the omelet sets, remove the pan from the hottest part of the fire and slip a knife under it to prevent sticking to the pan. When the center is almost firm, slant the pan. Work the omelet in shape to fold easily and neatly, and when slightly browned, hold a platter against the edge of the pan, and deftly turn it out upon the hot dish.
Grate some rich old cheese, and having mixed the omelette as usual, stir in the cheese with a swift turn or two of the whisk, and at the same time some chopped parsley and thyme. If you beat long the cheese will separate the milk from the eggs. Cook at once. Or, make the omelette in the usual way, then grate cheese upon it and fold it over.