Puffy -

4 eggs

4 tablespoons hot water

Salt and pepper Butter or other fat

Beat the egg-whites until stiff. Beat the yolks until thick and lemon-colored, beat into them the hot water and add salt and pepper. Cut and fold together the, yolks and stiffly beaten whites. Melt enough fat in an omelet-pan to grease the bottom and sides of the pan. Turn the egg mixture into the pan and cook over a slow fire until it is puffy and a light brown underneath, then place in the oven until the top is dry. Touch the top of the omelet lightly with the finger and if the egg does not stick to the finger the omelet is done. Do not overcook it or it will shrink or be tough.

Loosen the edges of the omelet, cut through the center, slip a spatula or flexible knife under the side next to the handle of the pan, fold one-half over the other and press slightly to make it stay in place, slip on to a hot plate and serve at once.

French -

6 eggs

Salt and pepper

2 tablespoons fat

Beat the eggs just enough to mix the whites and yolks, and add salt and pepper. Heat the fat in an omelet-pan, pour a little of it into the beaten eggs and allow the remainder to get hot. Turn the eggs into the pan and as the mixture cooks on the bottom and sides, prick it with a fork so that the egg on top will penetrate the cooked surface, and run under the sides. The work must be done quickly and carefully so that the eggs are not all stirred up like scrambled eggs. While the eggs are still soft, but slightly thickened, fold over, let stand a few minutes to brown, and turn on to a hot dish.

Plain Omelet 75Plain Omelet 76