1 - Separate the whites and yolks of 4 eggs, and beat the whites stiff.
2 - After beating tyhe yolks until thick, beat in 4 tbsp hot water and a little salt and pepper.
3 - Now fold together the beaten yolks and whites.
4 - Heat butter in an omelet pan so that sides ahd bottom will be well greased.
5 - Let the eggs cook slowly in the pan until they are lightly browned underneath;
then let them stand in the oven until the top has dried sufficiently so the egg will not
cling to the finger when touched.
6 - Be careful not to let the omelet cook too much.
7 - With a spatula or a knife, separate the edges of the omelet from the pan and fold
the side nearest the handle over the other half.
Slip the omelet on to the serving dish, to be eaten without delay.
Omelets may be easily varied by sprinkling chopped meat, grated cheese, or chopped parsley into
the eggs while they are cooking; or be spreading over the top, before folding, vegetables, jelly,.jam or other prepared foods.