Baked Omelet

Ingredients

• Three eggs beaten separately
• one cup milk
• teaspoon melted butter
• pepper
• salt

Method

1. 1

   Stir in beaten whites last.

2. 2

   Turn into a hot buttered baking dish and bake for about five to ten minutes.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 113. The excerpt below is the record exactly as published.

Baked omelet with the addition of one tablespoon of lemon juice in sauce, and using one tablespoon of butter and same of flour. DEVILED EGGS. Boil eggs hard,, cut in two and slip out the yolks. Mash yolks fine, season to taste with pepper, salt, salad oil. butter, vinegar and mustard, and press back into the white. Pin two halves together with tooth- EGGS 237 picks. Wrap each one in waxed paper. Nice for picnics. Or — add grated horse-radish, mixed with vinegar, season liberally with butter, salt and pepper. Place sprig of parsley and half a stuffed olive on each half egg and serve in bed of parsley. Or — chopped pickles and ham or chicken may be added to the yolks. GOLDENROD OR ITALIAN EGGS ON TOAST. Mrs. W. H. Woods. Mrs. Harriet Dryden Boulson, Los Angeles, Cal Boil three eggs twenty minutes, separate the yolks and white and chop whites fine. Toast four slices of bread and cut into trianlges. Make a white sauce. Stir the chopped whites into it and when hot pour over part of the toast. Put yolks through a fine strainer over the whole and garnish with a border of toast points and parsley. LUNCHEON EGGS. One-half cup stale bread crumbs cooked in one-half cup milk. When soft stir in one cup minced boiled ham, highly seasoned with cayenne and mustard. When cold add beaten raw egg. Roil hard boiled eggs in this mixture, rolling around till well covered. Then roll in dry bread crumbs and fry delicate brown in deep fat. Garnish. Fine for picnics. LUNCHEON EGGS NO. 2. Put eggs on to boil in cold water. Boil ten minutes. Remove shell, cut in two lengthwise. Pour over these a cream sauce made of one tablespoon flour, two tablespoons of butter and one cup milk. Garnish with thin slices of crisp bacon. EGG NESTS ON TOAST. Prepare eggs as above and serve on plain toast or toast spread with minced ham. EGG MUFFINS. Laura B. Hamilton. Two eggs, two cups milk, two cups flour, one tea- 238 EGGS spoon salt. Bake in a quick oven so that a crisp brown crust is formed on ail sides. No baking pow- der needed. Make the batter thinner than for cake and bake in gem pans. These muffins are easily di- gested and so are recommended for invalids. OMELET. Beat four eggs separately, into the volks put one cup of milk, one tablespoon of flour, salt and pepper last; add the whites of eggs, bake in a deep dish about ten minutes in a hot oven. Or — have ready a piece of butter in frying pan. When hot turn in the egg mixture, well beaten. As soon as it sets raise from the edge of the pan with a knife. Let it brown a little, then lap it over. Slip on a platter and brown a little, move in the oven. Serve hot. Schrimps or chopped parsley or jelly may be ad- ded just before serving. BAKED OMELET. Three eggs beaten separately, one cup milk, tea- spoon melted butt

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