Bread Omelet

Ingredients

• 1/4 cup fresh bread crumbs
• 1 egg
• 1 tablespoon milk
• a sprinkle of salt

Method

1. 1

   Prepare like omelet puff, adding moistened bread crumbs to the yolk before folding into the beaten white.

2. 2

   Bake the same way.

Nutrition per serving

As published

This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 127. The excerpt below is the record exactly as published.

i tablespoon milk and a sprinkle of salt. Put 2 teaspoons vegetable butter in a (preferably round and hollow-bottomed) frying pan, and when quite hot, add the eggs, and keep them continuously in motion, by shaking the pan, or by constantly working with a silver fork as for scrambled egg, at the 222 (USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) SCIENCE of FOOD <W COOKERY start. When the mass is soft cooked, let rest on the fire as you pick up one side with a spoon or a fork, fold over to the other side, and turn out on a hot platter. Serve immediately. OMELET PUFF I egg i tablespoon milk Salt Beat the yolk until thick, add the milk, and mix well. Add a few grains of salt to the white, and beat until stiff. Fold the yolk mixture into the white, and turn into a hot oiled frying pan. Put into the oven, and bake until barely set ; then, while it is still in the pan, turn one half of the omelet over the other half by slipping knife under one side and turning it over the other section. Invert )n a hot platter, and serve at once. BREAD OMELET Make the same as omelet puff, except that ^4 cup fresh bread crumbs

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