French Omelette

6 eggs                                   

2 Tbsps. fat

Salt and pepper

Beat the eggs just enough to mix the whites and yolks, and add salt and pepper. Heat the fat in an omelette-pan, pour a little of it into the beaten eggs and allow the remainder to get hot. Turn the eggs into the pan and as the mixture cooks on the bottom and sides, prick it with a fork so that the egg on top will penetrate the cooked surface, and run under the sides. The work must be done quickly and carefully so that the eggs are not all stirred up like scrambled eggs. While the eggs are still soft, but slightly thickened, fold over, let stand a few minutes to brown, and turn onto a hot dish.
©Al (Alex-Alexander) D. Girvan. All rights reserved.