Creamy Omelette

Ingredients

• 2 eggs
• 1/2 tsp salt
• 1/2 tsp butter
• 2 tbsp water
• pepper

Method

1. 1

   Break eggs into saucer, add water and beat to mix well, but not until light.

2. 2

   Add salt and pepper.

3. 3

   Heat butter in small frying pan.

4. 4

   Do not brown butter.

5. 5

   When hot add egg mixture and as fast as a part becomes set, pick it up so liquid will run under.

6. 6

   When it has all become jelly-like, brown it on the bottom a little, then remove from the fire.

7. 7

   Serve at once.

Nutrition per serving

As published

This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 26. The excerpt below is the record exactly as published.

2 tbsp butter x/2 tsp minced parsley J4 cup stale crumbs 2 eggs 2-3 cup milk salt and pepper 1 cup chopped ham Melt butter, add crumbs and milk and cook 5 minutes, stir- ring constantly. Add ham, parsley and eggs, slightly beaten. Season. Pour in buttered individual molds, filling 2-3 full. Set in pan of hot water and bake 20 minutes in moderate oven. — Mrs. Howard Lynch. —61— Luncheon Dishes 'I hursday Club Delicacies Rice and Pimento Casserole 1 cup boiled rice 2 eggs 1 cup grated cheese 1 can pimentoes (cut fine) 1/^ cup milk seasoning Bake slowly — 30 or 40 minutes —Mrs. George Graves. Ham Loaf 1 lb smoked ham bread crumbs (2 slices) 2 lbs pork ground milk 1 egg Mix together the ham and pork. Add the beaten egg and the bread crumbs moistened with milk. Add a little onion if desired. Place in a loaf pan and bake in moderate oven in llA hours. Serve with chili sauce. — Mrs. W. H. Frev. Escalloped Ham and Potatoes 1 thick slice ham \J/2 cups thin white sauce 4 cups sliced raw potatoes salt and pepper Cut slice of ham in inch squares, lightly flour and brown on all sides, then put in baking dish, cover with white sauce. Bake in moderate oven of 350 degrees F. for l/2 hour. Turn and bake on other side for l/2 hour. Cut potatoes into thick slices, boil until almost tender and drain. Arrange in casser- ole, lay slice of ham on top, set in oven and bake 25 minutes. — Mrs. Glenn E. Spriggs. Delicious Ham Loaf \y2 lbs raw ham 1 c. buttered bread crumbs 6 hard boiled eggg 2 c. white sauce Put ham through food chopper. Slice hard boiled eggs. Butter a baking dish and put layers bread crumbs, ham, then hard boiled eggs. Make several layers of this, then pour white sauce, over top and bake until ham is done. This is especially nice for luncheons. — Mrs. John Zimbleman. —62— Thursday Club Delicacies Luncheon Dishes Cheese Souffle l/i cup butter 1 cup grated cheese Y$ cup flour 3 eggs 2 cups scalded milk few grains cayenne pepper 1 tsp salt Mix dry ingredients, melt butter and cream together as for white sauce. Add milk slowly — then cheese and egg yolks. Cook in double boiler. When cool add the well beaten whites and bake in casserole in moderate oven ; serve immediately. — Mrs. JVm. F. Wahrenberger. Cheese Delicate %. cup corn starch % cup butter 34 cup flour 2 egg yolks, beaten mixed with a little milk y2 cup grated cheese 1 pint milk Cook in double boiler fifteen minutes. Pour into buttered pan, sprinkle grated) cheese on top and cool. Cut into squares. — Mrs. Byron Gilchrist. ^•Egg Dishes*^ 'Eggs like Caesar's wife should be above suspicion." Baked Egg Omelette One pint milk, 1 tablespoon corn starch and 1 tablespoon butter creamed together. Put in pan and stir over fire until it thickens, allow to cool. Four eggs ; whites and yolks beat- en separately. Stir in yolks then whites, put in oven and bake 20 minutes. —Mrs. DeWitt C. Gifford. Creamy Omelette 2 eggs Ya tsp salt \ tsp butter 2 tbsp water pepper

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