Fluffy Omelet

Ingredients

• eggs
• a maximum of two tablespoons to each egg
• seasonings (other than salt)

Method

1. 1

   Beat egg whites and yolks separately.

2. 2

   Combine yolks with liquid and seasonings, then fold in beaten whites.

3. 3

   Cook like a French omelet, folding when set.

As published

This recipe was extracted from Foods, their selection and preparation (1935) by Louise Stanley, page 97. The excerpt below is the record exactly as published.

Fluffy Omelet • {Upper right) Test sides for browning; then place in oven or broiler a moment, to dry the top. ( Lower left) Before being folded the omelet is cut almost to bottom in two places slightly off center; so one side folds over the other. ( Lower right) Turn carefully onto a warm serving platter with the smaller side up Avoid constant stirring. Some stirring, how¬ ever, is the only difference in the prepara¬ tion of one style of scrambled eggs and that of French omelet. Cook until the mixture sets but is not too dry. Serve at once on warm plates. Another variation of scrambled eggs is to cook them in a double boiler. In this case usually they are not stirred. With this method, to prevent too high a temperature, the water in the lower vessel of the double boiler should not touch the upper vessel, or else the water in the lower part should not boil. There is less development of flavor than when the mixture is browned in a frying pan, but the product is very tender and fluffy. This style is sometimes called " creamy eggs.” Typical Egg Dishes. There are a number of dishes in which egg is the main ingredient. Typical of this group are omelets, souffles, and whips. Poultry and Egg National Board French Omelet. In a French omelet the eggs, without separating the whites from the yolks, are beaten as for scrambled eggs. The same amounts of liquid and seasonings are used as for scrambled eggs. The omelet is cooked in a frying pan but is not stirred. The heat should be kept low so that the omelet will cook slowly. Lift the cooked portions carefully with a fork so that the un¬ cooked part will flow to the bottom. Avoid stirring, and keep the pan as level as possible. Cook until the mixture will no longer flow and the bottom is slightly browned. While the top is still moist the pan may be run into a moderate oven or broiler for a very few minutes to finish cooking the top and brown slightly, if desired. Roll or fold omelets, depending upon their thickness, using two forks or a spatula, and turn onto a warm plate or platter. Omelets may be spread with a filling be¬ fore they are folded or rolled. This may con¬ sist of meat, fish, cheese, vegetables, herbs, fruit, jelly, or preserves. Savory sauces may be used as fillings, the sauce being poured over and around the omelet on the platter, or served in a sauceboat alongside. Spanish or creole sauce, made with tomatoes, sliced onions, and green peppers, is a favorite. Other ways of varying omelets are by the use of additions to the uncooked mixture, such as chopped herbs, bacon, ham, or. bread crumbs. Fluffy Omelet. In a fluffy or foamy omelet the air incorporated in the egg white serves as the leavening. This omelet is pre¬ pared by beating the whites and yolks sepa¬ rately. The liquid, if used (a maximum of two tablespoons to each egg), and the sea¬ sonings (other than sal

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