Break two eggs into a bowl, season with salt, pepper, minced parsley, and chives, etc., and beat together for about one minute. Melt one ounce of butter in an omelette pan and when this smokes pour in the eggs, and do not touch them for a few seconds, till the liquid has set a little at the bottom of the pan; tilt the pan a trifle to one side, and if there is a small puff of steam, lift the edge up carefully with a knife, to allow as much liquid as possible to run underneath; repeat this till there is no more egg liquid left, and the top is just set; insert a knife under the omelette, fold it over, and slip it at once on to a hot dish, and serve immediately. It can be varied to any extent by, just before folding it over, dropping in any kind of vegetable mixture, such as mushrooms, chopped up and previously lightly fried in a little butter.

This is a French omelette, which should be moist and flaky. For an omelette souffle, beat the whites of the eggs separately to a stiff froth, and add them last of all before cooking.