Fluffy Omelet

Ingredients

• 4 eggs
• 4 tbls. water
• 2 tbls. butter
• Salt to taste
• Pepper to taste

Method

1. 1

   Beat yolks with seasoning and water, fold in beaten whites.

2. 2

   Cook in butter until brown, then finish in oven.

3. 3

   Serve hot.

As published

This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 27. The excerpt below is the record exactly as published.

FLUFFY OMELET. 4 eggs. 4 tbls. water. 2 tbls. butter. Salt and pepper to taste. Separate eggs, beat yolks, add salt, pepper and water. Fck: in the beaten egg whites, to which a little salt has been added. Melt butter in hot omelet pan — turn in egg and spread evenly over pan. Shake gently just above the flame until the omelet is slightly brown. Set in the oven and cook top. It is done when knife thrust into the center, comes out without the egg adhering. Fold to- gether and turn out on a hot plate. Garnish with parsley. Serve at once. Mrs. J. B. Dinwiddle. EGGS BENEDICTINE. On rounds of toast put thin slice of baked ham, cut to match. Upon this place one whole boiled egg and over this pour a rich cream sauce. Serve hot. Mrs. J. E. McRee, (The Daffodil). SCRAMBLED EGGS. 6 eggs. 6 t-spoons milk. 1 tbls. butter. Season with salt and pepper. Beat the yolks until light, add the milk, beat again. Put the butter in a warm pan, pouring the yolks in the pan first, then the unbeaten whites, adding a pinch of salt and white pepper. Cook until the whites are opaque. Serve hot. Mrs. J. N. Bateman. CROQUETTES AND EGG DISHES 55 STUFFED EGGS. 1 dozen hard boiled eggs. 2 tbls. butter. 1/4 t-spoon salt. l^ t-spoon pepper. 1/2 cup mayonnaise. Cut eggs in half — remove yolks. Mix with the butter, salt, pepper and mayonnaise. Stuff the whites with the mixture Sprinkle paprika over them, serve cold. Garnish with parsley. Mrs. Lee Hagan. CHEESE SOUFFLE. 1 cup hot milk. 3 eggs. 1 tbls. butter. 1 cup grated cheese. 3 level tbls. flour. Make white sauce of the milk, butter and flour; while it is still hot on the stove, add grated cheese, stir until well blended, then add beaten of yolks and pinch of salt. Fold in stiffly beaten whites and bake in moderate oven 20 minutes, using only one burner. Mrs. L. G. Neal. CHEESE MOUSSE. 1 pt. cream. 1 pkg. gelatine. 1 lemon (juice). Salt to taste

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