Eggs may also be advantageously used as omelets, as follows: -

How To Make An Omelet

For an omelet of 2 eggs, break them into a bowl, add salt and pepper, and beat them with a fork for about a minute, not longer as a rule. When the eggs are sufficiently beaten they "run" off the fork in a homogeneous liquid, without any glutinous appearance. It is not necessary to beat for several minutes, with the idea that the more the eggs are beaten the lighter the omelet. This is a great mistake, as too much beating causes eggs to lose their consistency. It is, however, better to beat too much than too little. Place the pan on the fire to warm it, put in a small piece of butter - about the size of a hazel-nut for an omelet of 2 or 3 eggs. Add the contents of the bowl when the butter steams. If this precaution is taken, the omelet will not catch, as the high temperature of the butter isolates the eggs. It is therefore a mistake to shake the eggs directly they are poured into the pan. But a second or two later, the fork must be passed round the sides of the pan to loosen the eggs, and then they are worked in all directions with the back of the fork as if they were scrambled. When they are sufficiently cooked they look in fact almost like scrambled eggs; but now the omelet is shaken on to one side of the pan, and with the fork one half is folded on the other and slid on to the dish. The shape of the omelet is thus obtained without difficulty, and the heat of one half just finishes the cooking of the other as it rests upon it.

Sweet Omelets. A. Omelet Souffle (Sweet)

White sugar, 1 tablespoonful. Pinch of salt.

2 eggs.

A little powdered vanilla.

Take two bowls. Put into one of them 1 teaspoonful of white sugar; into the other a pinch of salt. Break 2 eggs, separate the yolks, and drop one yolk at a time into the bowl containing the sugar; whip them well with a wooden spoon and they become creamy like a mayonnaise. Add a little powdered vanilla to another 1/2 teaspoonful of sugar, and mix with the yolks. Put the whites of the eggs into the bowl containing the salt, and whip into a stiff froth. Mix with the yolks as lightly as possible, and pour the contents into a buttered dish in the shape of a pyramid. Cover it with sifted sugar and leave it for three or four minutes on the side of the stove. Then put it into the oven for ten to twelve minutes, turning the dish occasionally to colour it on all sides. Make two or three incisions with a knife, and serve immediately. This omelet must be eaten as soon as it is cooked, or it loses both its shape and its delicacy.

B. Snowball Eggs

3 eggs.

1 1/2 tablespoonfuls powdered white sugar.

I pint of milk.

Rind of lemon, or vanilla.

Sugar to taste.

Place 1 pint of milk in a saucepan on the fire with the rind of a lemon or a little vanilla, and sufficient white sugar to sweeten.

Break 3 eggs, separating the white from the yolk. Put 1 1/2 teaspoonfuls of powdered white sugar on a plate. Beat the whites of the eggs into a stiff froth, adding a small pinch of salt. When sufficiently stiff add the sugar, and mix briskly. Take a teaspoonful of this mixture and throw it into the boiling milk in the saucepan; turn it three minutes later; remove it with a skimmer and place it on a dish. Take as many spoonfuls of the white of egg as remain and cook them in a similar manner, three or four at a time. (If the white has been beaten sufficiently stiffly, when cooked each spoonful will be a compact mass.) Dress the snowballs in a pyramid on a dish. Pour the remainder of the milk from the saucepan into the yolks of the eggs; put this mixture into another saucepan on the fire, turn it constantly with a spoon, and let it thicken without boiling. Pass it through a strainer, and when cold pour it over the snowballs in the dish.

Savoury Omelets. A. Omelet With Tomatoes

Break the eggs into a bowl, with salt and pepper; beat them for a few minutes with a fork, place the omelet pan on the fire to warm, add a lump of butter. When the butter steams pour in the eggs. Make little incisions with a fork to let the heat reach the eggs in all parts; pass a knife round the edge of the pan to prevent the eggs from "sticking"; fold one half on the other as soon as they begin to get firm, and shake the omelet on to a hot dish. Pour over it a good tomato sauce.

B. Bread Omelet

Put 1 tablespoonful of crumbled bread into a saucepan with 1/2 gill of cream, salt, pepper, and nutmeg. When the bread is swollen with the cream, break 3 eggs, beat them, and make an omelet.