Egg Omelet

Ingredients

• Beat the volks and whites of 6 eggs
• 12 tablespoonfuls of milk
• Melt a piece of butter

Method

1. 1

   Beat the yolks and whites of the eggs until very light.

2. 2

   Add milk and salt to the yolks, then combine with the whites.

3. 3

   Melt butter in a frying pan, add eggs, and cook for a few minutes, shaking the pan constantly.

4. 4

   Place in a hot oven until slightly brown, fold over, and serve immediately.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 53. The excerpt below is the record exactly as published.

Egg Omelet. Beat the volks and wiutcs of G eggs until wry light. To the volks add 12 tablespoonf uls of milk, some salt, then add wliitcs. Melt a piece of butter

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