Plain Omelettes

Puffy

4 eggs                                   

Salt and pepper

4 Tbsps. hot water                       

Butter or other fat

Beat the egg-whites until stiff. Beat the yolks until thick and lemon-coloured, 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 omelette 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 omelette lightly with the finger and if the egg does not stick to the finger the omelette is done. Do not overcook it or it will shrink or be tough.

Loosen the edges of the omelette, cut through the centre, 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.