Heat two ounces of butter in a frying-pan ; break six eggs in a bowl, and throw a half
teaspoon of salt over them ; pour them, unbeaten, into the hot butter, and as they cook,
scrape them from the sides and bottom of the pan. Cooking them in this way leaves
strips of the white and yellow through the dish. If this is not liked, the eggs may be
beaten before they are put in the frying-pan, and stirred constantly while cooking to avoid
the large pieces. Be careful not to let them get stiff, nor have the dish on which they are
served too hot. When served, sprinkle with pepper. One gill of milk or cream✪ Scrambled Eggs may be
added to the beaten eggs, in the above recipe, and they may be scrambled in a baking
dish, and sent in to the table.
SHIRRED EGGS.
Butter as many small dishes, which come for the purpose, as you wish to serve, one for
each person ; into each dish break two eggs✪ Shirred Eggs, taking care that each is whole, and does not
encroach upon the other so much as to disturb the yolk. Sprinkle sparingly with pepper
and salt, and put a bit of butter on each. Put them into an oven and bake until the whites
are well set. Serve immediately in the same dish in which they are cooked. Each per-
son shirs or mixes them together, according to taste. Or the eggs may be shirred alto-
gether in one large earthen or silver dish.
OMELETTES.
An omelette pan should be used exclusively for the purpose. When the omelette is made the pan should be
put away in a clean, dry place, bottom up; when needed, warm on a slow fire and wipe clean with a towel, but
do not wash it unless something unclean gets into it.
PLAIN OMELETTE.
Porportions : One ounce of butter and a pinch of salt to four eggs✪ Plain Omelette.
Process : Beat the eggs and salt ; the eggs should not be beaten too much, as it makes them thin and
destroys the appearance of the omelette. Place the butter in the pan over a good fire, melt the butter quickly
EGGS. 139
without allowing it to brown, turn the eggs in ; as it cooks raise the edge with a knife, and press it slightly
towards the centre ; the moment it is thickened or " set " fold the omelette by turning one half over the other,
then turn the pan upside down upon a warm dish, so that the under side of the omelette when in the pan will
be the upper side when on the dish. It should be soft, juicy and smooth. It is unnecessary to add water or
milk — if cooked properly it is soft enough without any liquid being mixed with the eggs. Omelettes are often
spoiled by making too slowly. An omelette can not be made too quickly.
VEGETABLES IN OMELETTES.
If vegetables are to be added, they should be already cooked, seasoned, and hot ; place in the centre of
the omelette, just before turning : so with mushroom, shrimps, or any cooked ingredient.
ASPARAGUS OMELETTE.
Prepare same as plain omelette. When ready to fold, place a cup of asparagus points✪ Asparagus Omelette
cooked, hot and seasoned, in the middle of the omelette, double it, and finish the same as
jelly omelette.
BLAZING OMELETTES.
When made and turned on the warm dish, sprinkle with sugar, and with the end of a
red-hot poker touch it on the top here and there, or in fanciful shapes, according to taste.
Pour over it a wineglass of good Jamaica rum or brandy✪ Blazing Omelettes, and set it on fire with a match ;
serve at once and dip the liquor with a silver spoon over the omelette as long as it will
burn.
Page 123 · 5 recipe records on this page
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Heat two ounces of butter in a frying-pan ; break six eggs in a bowl, and throw a half teaspoon of salt over them ; pour them, unbeaten, into the hot butter, and as they cook, scrape them from the sides and bottom of the pan. Cooking them in this way leaves strips of the white and yellow through the dish. If this is not liked, the eggs may be beaten before they are put in the frying-pan, and stirred constantly while cooking to avoid the large pieces. Be careful not to let them get stiff, nor have the dish on which they are served too hot. When served, sprinkle with pepper. One gill of milk or cream may be added to the beaten eggs, in the above recipe, and they may be scrambled in a baking dish, and sent in to the table.
SHIRRED EGGS.
Butter as many small dishes, which come for the purpose, as you wish to serve, one for each person ; into each dish break two eggs, taking care that each is whole, and does not encroach upon the other so much as to disturb the yolk. Sprinkle sparingly with pepper and salt, and put a bit of butter on each. Put them into an oven and bake until the whites are well set. Serve immediately in the same dish in which they are cooked. Each person shirs or mixes them together, according to taste. Or the eggs may be shirred altogether in one large earthen or silver dish.
OMELETTES.
An omelette pan should be used exclusively for the purpose. When the omelette is made the pan should be put away in a clean, dry place, bottom up; when needed, warm on a slow fire and wipe clean with a towel, but do not wash it unless something unclean gets into it.
PLAIN OMELETTE.
Proportions : One ounce of butter and a pinch of salt to four eggs.
Process : Beat the eggs and salt ; the eggs should not be beaten too much, as it makes them thin and destroys the appearance of the omelette. Place the butter in the pan over a good fire, melt the butter quickly
EGGS. 139
without allowing it to brown, turn the eggs in ; as it cooks raise the edge with a knife, and press it slightly towards the centre ; the moment it is thickened or " set " fold the omelette by turning one half over the other, then turn the pan upside down upon a warm dish, so that the under side of the omelette when in the pan will be the upper side when on the dish. It should be soft, juicy and smooth. It is unnecessary to add water or milk — if cooked properly it is soft enough without any liquid being mixed with the eggs. Omelettes are often spoiled by making too slowly. An omelette can not be made too quickly.
VEGETABLES IN OMELETTES.
If vegetables are to be added, they should be already cooked, seasoned, and hot ; place in the centre of the omelette, just before turning : so with mushroom, shrimps, or any cooked ingredient.
ASPARAGUS OMELETTE.
Prepare same as plain omelette. When ready to fold, place a cup of asparagus points cooked, hot and seasoned, in the middle of the omelette, double it, and finish the same as jelly omelette.
BLAZING OMELETTES.
When made and turned on the warm dish, sprinkle with sugar, and with the end of a red-hot poker touch it on the top here and there, or in fanciful shapes, according to taste. Pour over it a wineglass of good Jamaica rum or brandy, and set it on fire with a match ; serve at once and dip the liquor with a silver spoon over the omelette as long as it will burn.
Records on this page
Scrambled EggsShirred EggsPlain OmeletteAsparagus OmeletteBlazing Omelettes