Possibly the first few attempts at making omelets will not be successful, for even if the rules and directions are followed, there is a delicacy of manipulation which only comes with practice, and experience is required to judge the precise moment when the omelet is perfectly cooked.
After the pan has been used rub it while still hot with several pieces of soft paper dipped in a little coarse salt, finally polishing it inside with a soft dry cloth.
For an omelet prepared with three or four eggs a nine or ten-inch pan, is suffi-ciently large; if, however, the vessel is too full, success is impossible.
Have all the ingredients and utensils, including hot dishes and plates, ready before commencing operations.
An omelet of four eggs is sufficiently large to manage conveniently.
Only the best butter and eggs must be used.
A correctly cooked omelet should be in colour a very light yellowish brown, and of so soft a consistency that it will barely retain its shape. The exterior must be just set, as it is termed, while within, the mixture should be still creamy and barely formed.
Delay in serving an omelet immediately it is cooked is fatal to its success, as it will speedily sink and become tough.
When the mixture is very lightly set, but still quite moist and soft, tip up the pan and with an iron spoon gather the mass down towards the handle. Shape the mixture with the spoon till it somewhat resembles an oval cushion. Slant the pan in the opposite direction, at the same time deftly rolling the omelet over, and after holding it for a second over the fire, it is ready to turn out. To do this correctly take the hot dish in the left hand, hold it over the omelet pan, which is held in the right hand, and turn the pan upside down, still holding the dish against it. Then remove the pan, note that the omelet is in the centre of the dish, and carefully wipe it round with a clean soft cloth.