Beat six eggs very light, the whites to a stiff froth that will stand
alone, the yolks to a smooth thick batter. Add to the yolks a small
cupful of milk, pepper, and salt; lastly stir in the whites lightly.
Have ready in a hot frying-pan a good lump of butter. When it hisses,
pour in your mixture gently and set over a clear fire. It should cook
in ten minutes at most. Do not stir, but contrive, as the eggs “set,”
to slip a broad-bladed knife under the omelette to guard against
burning at the bottom. The instant “hiss” of the butter as it flows to
the hottest part of the pan will prove the wisdom and efficacy of the
precaution. If your oven is hot, you may put the frying-pan into it as
soon as the middle of the omelette is set. When done, lay a hot dish
bottom upward on the top of the pan, and dexterously upset the latter
to bring the browned side of the omelette uppermost. Eat soon, or it
will fall.
I _know_ these directions to be worthy of note. I have never seen
lighter or better omelettes anywhere than in households where these
have been the rule for years in the manufacture of this simple and
delightful article of food.