Egg Omelet

Ingredients

• Beat the yolk of an egg until light
• add salt and pepper to taste
• Beat the white very light

Method

1. 1

   Beat the yolk of an egg until light, add salt and pepper to taste.

2. 2

   Beat the white very light and add to yolk.

3. 3

   Have a hot griddle well buttered and turn onto this browning well, set in oven a minute until the top crusts over.

4. 4

   Score it across the center with a knife, fold it over and turn out on a dish garnished with lettuce or parsley.

As published

This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 65. The excerpt below is the record exactly as published.

Egg Omelet Beat the yolk of an egg until light, add salt and pepper to taste. Beat the white very light

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