Plain Omelette.

Two eggs, I oz. butter, salt and pepper, dash of cold water. Put the omelette pan on to heat gently; wipe it out with buttered paper, then put in the butter and let it get hot gradually.

Beat the eggs lightly, add pinch of salt, a dash of pepper, and about half a tablespoon of cold water. When the butter in pan is really hot pour in the eggs quickly. Have the light under the pan fairly high. Stir the eggs vigorously with a fork; shake the pan over the flame. When the edges begin to set fold them towards the centre. Tip the pan over the flames so that the liquid egg mixture can run underneath and get cooked. When all the mixture is set and a delicate brown underneath, fold the omelette lightly over once, and slip it on to a hot dish.

Another “Don't.“—Don't overbeat the eggs.