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Eggs, Some of the More Common Ways of Cooking. 2
Egg Omelet. —A French writer says the "secret of an omelet is the know how !"—I wonder if that is not the secret of doing anything well? He then gives us the Bordeaux, or French fashion, which is good. He says: "Tilt the pan, to allow the eggs to run to the lower side, and scrape down from the upper half perfectly clean, pushing all the egg to the lower half. Pepper and salt. When set, turn over back on to the clean half of the pan, brown and serve. But if you do not put a table-spoonful of cold water to each egg in making an omelet, it will be leathery (tough). If you put milk or flour it is not an
omelet, but a pancake. To take up, take hold of the pan with the palm uppermost, place your plate over the pan and turn it quickly. "
Remarks. —Most people have been in the habit of using milk, or flour, or both, while the Frenchman's plan leaves them tender and digestible.
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