Ingredients
- a piece of butter
- a piece of butter in the pan hot
- one-half over
Directions
Beat the whites and yolks separately till they are light. Pour them into a skillet in which has been put a piece of butter. When the butter is hot, but not so hot as to turn the egg brown, season to taste. A little cream improves the dish.
Beat whites and yolks of eggs separately. Have a piece of butter in the pan hot, season the eggs with salt, pepper, some like suspicion of onion. This is gained by rubbing a knife over an onion; pour the eggs when very light into the pan and as soon as it browns turn one-half over the other and dish, serve immediately. A very nice dish can be made by omitting pepper and spreading jelly over the omelet and rolling it up. Tomatoes which have been cooked and are hot can be used instead of the jelly.