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 3 or 4 eggs each than one very large one. Six eggs is the most that can be handled at all properly.
Use 1 teaspn. to 1 tablespn. of water to each egg. The water may be omitted entirely.
Eggs may be beaten a very little, or until light and foamy.
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.
Omelets should be served immediately, when made.
If an omelet is quite thick it may be folded over just double.
It should be a little soft on the top before folding.
The perfect shape is higher in the center and pointed at the ends.
Olive oil, in the pan, gives a flavor much enjoyed by many.
If the oven is just right, setting the pan in the oven a moment before or after folding puffs the omelet nicely.
The plain omelet may be varied by mixing some garnish with the eggs and spreading it over the top before folding, or serving it around the omelet on the platter.
When the material is to be folded in, leave the center of the omelet a little thinner.
Accompaniments to omelets must be well seasoned and flavored.