Foods and home making

With a wheel egg beater beat the egg white until it is stiff. Then with a spoon carefully scrape the beaten egg white into a measuring cup. How much does the beaten egg white measure? ( b ) Break an egg into a small bowl. Do not separate the white from the yolk. With the same wheel egg beater used for the egg white, beat the whole egg. Pour the beaten egg into a measuring cup. How much does the beaten whole egg measure? (Save these beaten eggs for mak- ing omelets.) The yolk does not beat up so well as the white. When the yolk is mixed with the white, the latter does not beat up so well as when there is no yolk mixed with it. If you want egg whites to beat up well, it is very important not to get any of the yolks in them. Of what are omelets made? Omelets are made of eggs. Usually milk or water is added as well as seasonings. 98 Breakfast OMELETS For making omelets, the eggs are always beaten. If you want a plain omelet — something like scrambled egg, — beat the whites and yolks together. If a puffy or foamy omelet is desired, beat the yolks and whites separately. In making omelets use the following proportions : 1 egg Dash pepper | teaspoon salt \ teaspoon butter or substitute 1 tablespoon milk or water One egg will make one serving of omelet. If you are making an omelet at home or at school for four persons, use 4 eggs and 4 times the quantity of milk or water, salt, pepper, and butter or substitute given in the recipe. (Write a recipe for an omelet which will serve three persons.) Plain Omelet. — Beat the egg, add the milk or water and seasoning. Put the butter or substitute in a frying pan or omelet pan. Heat the pan until the fat melts. Then pour the egg mixture into the pan. Cook over a low flame until the omelet is browned on the bottom and the egg is stiff. Loosen the bottom of the omelet with a spatula. Then place the spatula underneath the omelet and fold it so that the browned sur- face forms both the bottom and top of the omelet. Place an inverted hot plate or platter over the omelet pan. Turn the pan over so that the omelet will fall on the plate or platter. Serve the omelet at once. Puffy Omelet. — Separate the whites and yolks. Beat the yolks until they are lighter in color than before beating. Add the milk or water, salt, and pepper to the yolks. Beat the whites until they are stiff. The whites should now be mixed with the yolk mixture in such a way that as little air as possible is allowed to escape from the beaten whites. The method of mixing beaten whites and yolks is called cutting and folding. To cut and fold the egg whites and yolks, pour the beaten whites into the yolk mixture. Then with a spoon edgewise, cut the ingredients, lift them, and turn them over. Repeat until the white and yolk are mixed. In making a puffy omelet it is not necessary to mix the beaten yolks and whites thoroughly. Put the butter in a frying pan or omelet pan. Heat the pan until the fat melts and pour the omelet mixture into the pan. Cook over a low flame, occasionally turning the pan so that the omelet may brown evenly. When the omelet is set and delicately browned underneath, place it in a hot oven, 400° F., for a few minutes to dry the top. Fold as directed for plain omelet. Serve immediately. Eggs, Bacon, and Other Breakfast Dishes 99