Creamy Omelet

Ingredients

• four eggs
• a scant half-teaspoonful of salt
• half a saltspoonful of pepper
• four tablespoonfuls of milk or cream

Method

1. 1

   Beat the eggs slightly, add salt, pepper, and milk or cream.

2. 2

   Butter a hot omelet pan, pour in the mixture, and lift the cooked egg to let uncooked egg run underneath.

3. 3

   Cook until creamy, then fold and serve.

Nutrition per serving

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 121. The excerpt below is the record exactly as published.

four eggs slightly with a fork ; add half a teaspoonful of salt,, half a saltspoonful of pepper,, and half a cup of milk. Turn into a hot buttered omelet pan and cook quickly, stirring all the time till the egg is firm but soft. Serve on toast or with hot minced ham or veal. Any of the ingredients given in fancy omelets may be mixed with the beaten eggs before cooking. No. 2. — Put a tablespoonful of butter in an omelet pan; when hot, add three whole eggs ; stir quickly till the mix- ture is firm but soft. Add a little salt and pepper,, and serve at once. Omelet. Beat the yolks of two eggs till light-colored and thick ; add two tablespoonfuls of milk,, one saltspoonful of salt,, and one fourth of a saltspoonful of pepper. Beat the whites of two eggs till stiff and dry. Cut and fold them lightly into the yolks till just covered. Have a clean, smooth The Boston Cooh Book. 201 omelet pan. When hot, rub it round the edge with a teaspoonfiil of butter on a broad knife ; let the butter run all over the pan and when bubbling turn in the omelet quickl}' and spread it evenly on the pan. Lift the pan from the hottest part of the fire and cook carefuUj^, until slightly browned underneath ; slip the knife under to keep it from burning in the middle. Put it on the oven grate to dry (not brown) the top. When the whole centre is dry as you cut into it, run a knife round the edge, then under the half nearest the handle, and fold over to the right. Hold the edge of a hot platter against the lower edge of the pan, and in- vert the omelet upon the platter. Or add only half of the beaten whites to the 3^olks, and when nearly cooked spread the remainder over the top ; let it heat through ; fold over, and the white will burst out round the edge like a border of foam, making a foam omelet^ or any fancy name you may choose to give it. If 3'ou have no omelet pan, or no convenience for dry- ing the omelet in the oven, use a smooth iron spider or frying-pan with a tin cover, and double the quantities given. Heat the pan and the cover very hot. Butter the pan, turn in the mixture, cover it, and place on the back of the stove for five minutes, or till firm. Fold as usual. Omelets should be only slightly browned, never burned, as the flavor of scorched egg is not' -agreeable. One tahlespoonful of chopped parsley^ or a teaspoonful of fine grated onion ^ or two or three tablespoonfuls of grated sweet corn may be added to the yolks before cooking. Thin slices of cold ham^ or three spoonfuls of chopped ham^ veal^ or chicken; stewed tomatoes or raw tomatoes sliced; chopped mushrooms^ shrimps^ oysters which have been par- boiled and drained ; cooked clams ^ chopped fine ; or grated 202 The Boston Cook Book. cheese^ — ma}^ be spread on the omelet before folding, giving all the varieties of fancy omelets^ each variety taking the name of the additional ingredient. ^(j, 2. — Beat six eggs until light and foamy with a Dover ecrcr-beater ; add half a teaspoonful of salt and one scant salt- spoonful of pepper, and one cup of milk. Fry a large spoon- ful at a time in a hot pan or on a griddle, and roll over quickly like a French pancake. This is a convenient way where the family come irregularly to breakfast. The mix- ture may stand for some time if beaten again thoroughly before frying. Creamy Omelet, {Mrs. Ewing.) — Beat/oz^r eggs slightly with a spoon till you can take up a spoonful. Add a scant half-teaspoonful of salt, half a saltspgonful oi pepper, four tablespoonfuls of milk or cream

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