should be added with a seasoning
of salt and pepper. The general
rules to be observed in omelette-
making, according to my process,
then, may be thus summed up:
‘1. Mix thoroughly but do not
beat the eggs, and never use more
than six for one omelette, omitting
two of the whites.
‘2. It is better to make two of six
than one of twelve eggs. Success is
impossible if the vessel be too full. If
using four eggs omit one white.
‘3. Three eggs mixed whole make
a nice-sized omelette, quite the best
for the beginner to commence with.