Domestic science (Clark, Cornell home economics)

After beating the yolks and whites for an omelet stir them together or cut and fold them in. Beating them would break the bubbles of air that have been beaten in. Beat separately, so that more air can be beaten into the eggs and especially into the whites alone. We call an omelet a foamy omelet when this has been done, because it is more frothy or full of air than if the whites had been beaten with the yolks. If, in separating, even a small part of the yolks gets into the whites, they cannot be beaten so stiff. To open an egg make a hole at one end and let the white run out first ; or, crack it around the center and break the shell in two, letting the white run out and keeping the yolk in one piece of the shell. The yolks should be beaten until they are lightcolored, and creamy or thick. The whites are beaten enough when they are so stiff that they do not run out when the bowl is tipped. Put liquid and seasoning into the yolks. If it is put into the whites it would break some of the air bubbles that have been beaten into them. Cut and fold until the two parts are mixed. The less mixing the better, or the mixture will become more liquid and less frothy, and the omelet will not rise so well. The pan is at the right temperature for cooking the omelet when the butter melts and bubbles without browning. The butter called for in the recipe is not to be put into the omelet, but into the pan, and is to be rubbed around the inside to keep the omelet from sticking. The pan will be getting hotter all the time, so the gas should be turned lower when the omelet is put into the pan. Let it cook gradually through; it should rise first, then cook and become brown. If the temperature is just right, the mass of the omelet should be below 75°. The upper part cannot rise above the boiling-point until the water is dried out. If the pan is too hot the omelet will bum on the bottom while it is still raw on the top and on the inside, and the bubbles of air will expand too fast and burst so that the omelet will fall. If the pan is not hot enough, the omelet will be tough and unattractive. The omelet is done when it has risen, is slightly brown on the bottom and is firm. The top part will OMELET 125 be a little raw, so if there is any objection to that, it can be dried off in the oven, in the pan, before it is folded over. The omelet may fall if the oven is too hot. Another way to dry off the top is to put a hot cover over the omelet in the pan before folding. Fold it over like a pocket-book and turn it out on a hot platter. When the yolks and whites are not beaten separately, it is called a creamy omelet. Other kinds of omelet are cheese omelet, parsley omelet, etc. The foundation is the same in every case, and the omelet is named for any ingredient that may be added. This ingredient may be added to the omelet when it is in the pan and all done but not folded over, or it may be added before the whites, but this is not done unless the ingredient needs to be warmed with the omelet, as in the case of cold chopped meats. Sweet omelets are used as desserts. A sweet omelet may be sprinkled with powdered sugar and seared with a red-hot iron. Hot water is used often because it makes the egg more tender and so it is better than milk. In orange omelet the orange juice may be used in place of water for flavoring. Foamy Omelet — Home Recipe. 4 eggs, ^ tsp. salt, J S.S. pepper, 4 tbsp. milk, 1 tbsp. butter. School Recipe. 1 egg, ^ s.s. salt, spk. of pepper, 1 tbsp. hot water, ^ or ^ tsp. butter. Method. Beat the yolks light-colored and creamy; add seasoning and hquid. Beat the whites till stiff, and cut and fold them very carefully into the yolk mixtures. Butter the sides and bottom of a smooth iron pan ; when the butter is melted, but not brown, turn in the omelet and spread it evenly in the pan.