A Plain Omelet

Ingredients

• 1 oz. butter
• 3 eggs
• 3 teaspoonful salt
• 1/2 teaspoonful pepper

Method

1. 1

   Beat the eggs with salt and pepper.

2. 2

   Melt butter in an omelet-pan, pour in the eggs, and cook until thick.

3. 3

   Fold and serve quickly with the brown side up.

As published

This recipe was extracted from Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 76. The excerpt below is the record exactly as published.

A PLAIN OMELET. 133 cooked until just before it is required, and should then be served at once on a very hot dish. The mixing ot an omelet is indeed simple enough, but not so the cooking. Be most particular about the pan ; do not use it for anything but omelets, and always keep it scrupulously clean. A bright and clear lire is also very necessary. Have the dish hot before commencing to cook the omelet. Do not break the eggs until you are ready to use them, and then beat them briskly with a fork for a few minutes, so that the yolks and whites are thoroughly broken and mixed together. The flavourings which may be given to omelets are varied and numerous, and whatever herb, vegetable, meat, or fish be added to the eggs, gives its name to the omelet. Do not use more or less than two eggs when first attempting to make an omelet, and never use more than six or seven ; it is better to make two omelets with five eggs each, than one with ten eggs. Never add milk or liquid to the eggs, as it is liable to make the omelet tough, heavy, and flat. A PLAIN OMELET. 1 oz. butter. I 3 eggs. 3 teaspoonful salt. | \ teaspoonful pepper. B

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