Plain, Or French, Omelet Recipe

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Ingredients for Plain, Or French, Omelet Recipe

Break the eggs into a bowl and beat thoroughly to blend the yolks and whites, but not enough to make them light.
Beat in the hot water and salt.
Pour into a hot, greased omelet pan.
As the egg next to the pan sets, lift it by running a spatula or thin-bladed knife under the edges and allow the liquid portion to run underneath.
As soon as all is set, roll the omelet up by tilting the pan and running the spatula under the omelet.
Allow it to stand a moment over the stove to give it a delicate brown to the under side, then place on a hot platter with the brown side up.
Garnish with parsley if desired and serve at once.
Many variations of this omelet may be made by adding different kinds of garnish to the eggs, or by spreading the garnish over the top of the omelet before it is rolled, or by serving it around the omelet.