Stir the eggs with a fork, moving the pan about with a circular motion. When the omelette begins to set around the edges, lift it and add 1 tablespoon butter to the pan. When the first faint odor of browning is evident, turn the omelette as you would a pancake and brown lightly on the other side. Slide it onto a hot platter to serve.
SCRAMBLED EGGS
Eggs may be scrambled properly in one of two ways—over direct heat in a skillet or in the top of a double boiler. If they are scrambled over direct heat, the flame should be very low. The top of a double boiler is ideal for scrambling eggs because of the constant low temperature which it provides, assuring Smoothness and delicacy. Frequently eggs are scrambled over hot water in a chafing dish. They may be served plain or with bacon, sausages, mushrooms, asparagus tips or tomato sauce.
Oeufs Brouillés (Scrambled Eggs)
Break 6 eggs into a bowl and beat them until well mixed but not too fluffy. Melt and heat 1 ½ tablespoons butter in a skillet or in the top of a double boiler and add the eggs. Cook, stirring constantly, over low heat or over hot water and, when the eggs begin to set. add 1 tablespoon butter and 2 tablespoons cream. Correct the seasoning with salt.
Oeufs Brouillés Magda
(Scrambled Eggs Magda)
Garnish scrambled eggs with tomato sauce and sprinkle them with finely chopped parsley and grated Parmesan cheese.
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