Put butter the size of an egg into the frying-pan, and let it run over the entire surface.

As it begins to boil, turn in the eggs.

Hold the handle of the pan in one hand, and with the other draw the egg constantly up from the edges as it sets, passing a knife underneath to let the butter run under.

Shake the pan now and then to keep the omelet from scorching.

It should be firm at the edges, and creamy in the middle.