Omelets

The secret to a perfect omelet is time - cook on medium low heat and resist the temptation to turn
it over. A lid over the frying pan will ensure that the omelet cooks evenly in five minutes - not
more, not less. It is also a good idea to use a salt shaker, for a teaspoon of salt is likely to clump
in one corner, with disastrous results.
The oil must be heated to the right temperature - or the omelet will be ruined. To be sure, drop a
spoonful of the beaten eggs into the heated oil - if it starts sizzling immediately, go ahead. If not,
wait and repeat the test.