A Delicious Omelet

Ingredients

• six eggs
• a tablespoonful of chopped green onion
• the same of parsley, chopped fine
• two tablespoonfuls of water
• a little salt
• a teaspoonful of nice sweet butter

Method

1. 1

   Beat separately, and lightly, six eggs; add to them a tablespoonful of chopped green onion, and the same of parsley, chopped fine; beat them into the eggs with two tablespoonfuls of water, and at the last moment a little salt.

2. 2

   Have a thick-bottomed skillet, or pan on the fire, put in a teaspoonful of nice sweet butter, and when this is hot put in the eggs.

3. 3

   Take a broad-bladed knife and keep rolling the omelet as it sets; do not let it get too brown, but roll it in an oblong shape; never turn an omelet over, but push and roll it, as described, then slide it on a hot dish, pour a spoonful of melted butter over it, and send it to table hot.

Nutrition per serving

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 41. The excerpt below is the record exactly as published.

A DELIOIOUS OMELET. Beat feeparately, and lightly, six eggs ; add to them a tablespoonful of chopped green onion, and the same of parsiey, chopped fine ; beat them into the eggs with two latlespoonfuls of water, and at the last moment a little sait. Hâve a thick-bottomed skîllet, or pan on the flre, put in a teaspoonf ul of nice sweet butte

Cook this with the app: pantry check, scaling, and the assistant.