to fizz and turns brownish, the
moisture having been expelled, the
pan is ready.
‘8. Pour the mixture into the pan
so that it may spread well over the
lubricated surface, then instantly
lift up the part of the omelette that
sets at the moment of contact, and
let the unformed portion run under
it; repeat this two or three times if
the pan be at all full, keep the left
hand at work with a gentle see-saw
motion to encourage rapidity in
setting, give a finishing shake, and
turn the omelette into the hot dish
before the whole of the mixture on
the surface has quite set.