Egg Omelet

Ingredients

• Six eggs beaten separately
• 6 tablespoons of sweet milk
• 1 heaping teaspoon baking powder
• salt
• cayenne pepper
• Put tablespoon butter in skillet

Method

1. 1

   Beat eggs separately.

2. 2

   Add yolks to milk, baking powder, salt, and cayenne pepper.

3. 3

   Fold into egg whites.

4. 4

   Heat butter in skillet, pour in mixture, and cut through several times to let heat through.

5. 5

   When set but not too hard, place in a 350-degree oven to brown slightly.

6. 6

   Put butter on one half and fold over, then remove to hot platter.

As published

This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 31. The excerpt below is the record exactly as published.

EGG OMELET Six eggs beaten separately. Add to yolks 6 tablespoons of sweet milk, 1 heaping teaspoon baking powder, salt and cayenne pepper. Fold this mixture into egg whites. Put tablespoon butter in skillet

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