Devote one half of the class period to a discussion of the structure of
the egg and the effect of heat upon it. Use simple experiments or watch
the poached egg, to make a study of the changes produced in the egg by
the application of heat. If the pupils are sufficiently experienced, let
them work together in small groups, first scrambling an egg, then making
an omelet. Demonstrate the cooking of the omelet before the entire
class. Serve the egg dishes carefully while hot.
[A] The omelet recipes given are for individual portions.
To make a large omelet, multiply the quantity of each
ingredient by the number of eggs used. The best results
will be obtained by making an omelet of not more than four
eggs, as larger omelets are difficult to cook thoroughly
and to handle well. A two-egg omelet will serve three
people. A four-egg omelet will serve six people.