Creamy Omelet

Ingredients

• four eggs
• four teaspoonfuls of water, milk, or cream
• a tablespoonful of butter
• salt and pepper to taste

Method

1. 1

   Beat together the eggs and water/milk/cream lightly.

2. 2

   Heat butter in an omelet pan without browning.

3. 3

   Pour in the mixture, add salt and pepper, and lift the cooked edges to allow uncooked egg to flow underneath.

4. 4

   Once set, fold and serve hot.

As published

This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 143. The excerpt below is the record exactly as published.

Creamy Omelet. — Beat together lightly four eggs and four teaspoonfuls of water, milk, or cream, just enough Eggs and Omelets. 313 to break and mix sufficient to allow a spoonful of the mixture to be dipped up. Heat, but be careful not to brown, a tablespoonful of butter in an omelet pan. Have a pan that will correspond in size to the number of eggs used, so that the beaten mixture will cover the bottom to the depth of at least half an inch. Pour in the mix- ture and place the pan over a quick heat, add salt and pepper to taste

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