Fairy Omelet

Ingredients

• six eggs
• five tablespoonfuls of milk
• a tablespoonful of butter
• sprinkle with salt
• sprinkle with pepper

Method

1. 1

   Beat yolks and whites separately.

2. 2

   Add milk to yolks.

3. 3

   Melt butter in a skillet, pour in yolks, and pile whites on top.

4. 4

   Cover and cook for three minutes.

5. 5

   Slip onto a hot platter and serve.

Nutrition per serving

As published

This recipe was extracted from The Rural cook book (1907), page 83. The excerpt below is the record exactly as published.

l tablespoonful of butter is melted in a perfectly smooth frying pan and the omelet turned in; it is shaken gently to prevent sticking, and when cooked rolled over with a flexible knife and slid on to a hot dish. It is varied by putting in a filling before rolling over; half a cup of grated cheese is very nice, or some jam or jelly for a sweet omelet, which makes a rich dessert Some coojfs stir 9 liltle flour iirto (be first THE RURAL COOK BOOK. ill egg beaten, and separate the eggs, folding in the beaten whites last; this makes a very light and puffy omelet Buttermilk Omelet. — Four eggs beaten separately, one cupful of but- termilk, one-half teaspoonful of soda, three-quarters cup of finely rolled cracker crumbs, a scant teaspoonful of salt, one-eighth of a teaspoonful of pejfper. Have two tablespoon fuls of butter hot in a frying pan. Turn in omelet and fry a delicate brown. Place in oven for 10 minutes and when firm fold and serve. Faiiy Omelet.— Beat yolks and whites of six eggs separately; add five tablespoon fuls of milk to the yolks. Heat a skillet and put in a table- spoonful of butter; let it melt, pour in the beaten yolks and pile be- tween whites on the top; sprinkle with salt

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