Omelet

Omelet (Fr. Omelette), an exquisite dish when exquisitely prepared, and like most good things perfectly simple. Break fresh eggs (not less than two or more than five) in a basin with a pinch of salt and pepper, beat for two seconds, pour into an omelet-pan in which butter (1 to 2 oz.) is boiling. Stir till the mixture sets, fry till one side is brown, double over in half and serve immediately. Savoury omelets are made by adding to the eggs finely-minced herbs, ham, bacon, fish, or game. For sweet omelets use a little sugar instead of pepper in the mixture, and place a spoonful of preserved fruit on the omelet before folding over. The word is said, by Littré and by Skeat, to be derived from the Old French Alemelle (a thin flat plate), first corrupted to Amelette, then Omelette.