VARIOUS OMELETTES

BASIC:
Omelettes should NOT  be cooked until just before they are required  and should be served immediately they are ready!

6 eggs, separated
1 Tab butter
3 Tab milk
seasonings

1. Beat the eggs, whites and yolks separately until very light. Mix and add milk & seasoning.

2.Have a pan very hot with butter, pour in the egg mixture, keep shaking and moving the pan until omelette begins to thicken. Allow to brown.

3.Slip egg lifter under omelette and fold over.

4. Serve on a hot dish. Garnish with lemon or parsley.

AMERICAN:
3/4 cup milk
1 Tab butter
1 dess chopped parsley
4 eggs,separated (whites stiffly beaten)
1 heaped tsp chopped shallots
1 breakfast-cup breadcrumbs
3/4 tsp salt

Bring milk to boil then pour over breadcrumbs. Add butter & stir well, then add salt, parsley & shallots.

Beat egg yolks well, fold into whites and pour into a well-buttered, hot frying pan.
Brown well, then cut into sections, turn and brown on other side.

ECONOMICAL:
3 eggs
small cup of milk
1 tsp cornflour
salt and pepper
butter to fry

1.Beat the eggs well, blend the cornflour with the milk and add to eggs. Season to taste.
2.Melt butter in fry pan, pour in mixture and cook a light brown.
3.Loosen around edge of omelette. While cooking, cut in sections and turn to brown on the other side.
4.Serve on buttered toast or with bacon or steak.