you will only produce, at best, a
neat-looking egg pudding.
‘Timed by the seconds hand of a
watch, an omelette of six eggs,
cooked according to my method
“by the first intention”, takes forty-
five seconds from the moment of
being poured into the pan to that
of being turned into the dish.
‘Though cream is considered by
some to be an improvement, I do
not recommend it. Milk is certainly
a mistake, for it makes the omelette
leathery. I confess that I like a very
little minced chives in all savoury
omelettes; but this is a matter of
taste. Finely chopped parsley