|Butter||2 1⁄2 Ounce|
Put the oil in the pan and melt half the butter with it.
Divide up the rest of the butter in small pieces, mix them with the eggs, except for a small piece of about 1/4 oz., which keep to put on the cooked omelette before you fold it over.
If you want to fry them entirely in oil 2 tablespoonfuls must be put in the pan.
The eggs, however, are still mixed with 1 oz.
of butter divided in small pieces, and about 1/4 oz.
of butter is still folded into the omelette when it is cooked.
Never make an omelette with more than 7 or 8 eggs.
Very large omelettes are rarely successful, and even for a 7- or 8-egg omelette you need a pan measuring at least 10" to 10 1/2" across.
Now about the making of the omelette: Break the eggs, add salt and pepper, add 1 oz.
of butter divided into small pieces, and beat the mixture for a few seconds, so as to mix up the eggs thoroughly.
Heat your oil and butter in the pan over a fierce heat; pour in the beaten eggs all at once as quickly as possible.
After a few seconds, moderate the heat, then lift up the edges of the omelette here and there, letting the liquid egg run in underneath on to the hot pan; continue till there is no more liquid and the surface of the omelette is just creamy.
Shift or shake the pan to prevent the omelette from sticking and so that it will glide out easily when cooked.
An omelette made like this is in light layers linked by a frothy cream.
When the omelette has reached this point dab the little dice of butter on top of it, and slip it off the pan on to a long dish, folding it like a turnover.