All omelets may be grouped under one or the other of two classes: the French, or the puffy. There are many varieties and modifications of these two classes; but in reality, if these be examined carefully, they will be found to belong to the one or the other group.

Using The Egg

In most of the recipes given below the whole of the egg is used, but by preference the number of yolks should exceed that of the whites, as an omelet more tender and of looser texture results. Thudicum asserts that all cookery books, up to 1840, omit a number, up to half, of all the whites, and Kitchiner says that no art can prevent an omelet being hard, if too much of the white be left in it.

The Pan

The pan should be thin, as quick cooking is of importance; it should not be large, as one of the first requisites in a perfect omelet is thickness. The greatest care and skill are needed to secure an omelet in which the eggs are not liquid, but barely set.

Utensil For Serving

A spoon or fork is the proper utensil for serving. If a knife needs be used the omelet is a failure.

Formula For A Three-Egg Omelet Recipe

2 whole eggs. 1/4 teaspoonful of salt. 2 yolks of eggs. Dash of pepper. 3 tablespoonfuls of water. 1 tablespoonful of butter.

Omelets With A Starchy Foundation Recipe

Oftentimes an omelet is desired that will keep in good condition a short interval after it has been made. In this case, a thickening ingredient is added to help hold up the eggs. In order to be either wholesome, or palatable, this foundation must be thoroughly cooked before the eggs are added. While dishes of this class are called omelets, they belong more properly to the group of pancakes.

Mrs. Grant's Omelet Recipe

1 cup of sweet milk. 1/2 teaspoonful of salt. 2 tablespoonfuls of butter. Dash of pepper. 2 tablespoonfuls of flour. 5 eggs. 2 tablespoonfuls of butter.

With the first five ingredients make a white sauce; stir this gradually into the beaten yolks of the eggs, then fold in the whites of the eggs beaten dry. Melt the last two tablespoonfuls of butter An the omelet pan, pour in the mixture and cook as a puffy omelet.

Fine-chopped ham, chicken, oysters parboiled and cut in pieces, mushrooms cut in pieces, etc., etc. may be added to the sauce with the yolks of eggs.

Rice Omelet Recipe

2 tablespoonfuls of butter. 1/2 teaspoonful of salt. 2 eggs. 1 cup of warm, boiled rice.

Beat the eggs, and add the salt and rice; the grains of rice should be whole and each held separately in the egg mixture; if the rice be very dry, add two tablespoonfuls of milk. Cook as a puffy omelet.