Foamy Omelet

Ingredients

• 2 eggs
• ½ teaspoon salt
• 1 tablespoon butter
• ½ teaspoon Pure Gold white pepper
• 2 tablespoons milk, or water

Method

1. 1

   Separate the yolks from the whites.

2. 2

   Beat the yolks until light and creamy, add salt, pepper and milk.

3. 3

   Beat the whites until stiff; cut and fold them into the first mixture.

4. 4

   Heat an omelet pan and spread the fat over the sides and bottom, then turn in the mixture, spread evenly.

5. 5

   Cook slowly until well puffed up, and a delicate brown underneath.

As published

This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 27. The excerpt below is the record exactly as published.

1 tablespoon butter, 1 tablespoon flour, 1 cup milk, } teaspoon salt, § teaspoon Pure Gold pepper, 5 slices of toast, parsley. Make a thin white sauce with butter, flour, milk and seasonings. Add sliced eggs and serve on toast. Variations may be had by adding peas, mushrooms, or other vegetables to the white sauce. Make a thin white sauce with butter, flour, milk and seasonings. Separate yolks from whites of eggs. Chop whites finely and add them to the sauce. Cut 4 slices of toast in halves lengthwise. Arrange on platter, and pour over the sauce. Force the yolks through a potato ricer or strainer, sprinkling over the top. Garnish with parsley and remaining toast, cut in points. 48 Blue Ribbon Cook Book — Poached Eggs—Rub the bottom of an omelet pan lightly with butter, then fill ? full of boiling water. Slip the egg into the boiling water, lower the flame, and let cook 3 to 5 minutes. Serve on buttered toast. May also be poached in milk, stock, gravy or tomato juice. In poaching eggs, a few drops of lemon juice or vinegar in the water keeps the whites from spreading. Scrambled Eggs—4 eggs, § cup milk, seasonings, 2 tablespoons butter. Beat eggs slightly, add seasonings and milk. Heat omelet pan, put in butter, and when melted pour in the mixture. Cook until creamy, stirring to prevent sticking to pan. (A large proportion of milk may be used, and the mixture cooked over hot water, giving creamy egg.) Garnish with toast points. Vari- ations may be had by adding either mushrooms, cheese, tomatoes, or meat cut in small pieces. Egg-in-Nest—Arrange stiffly beaten white of an egg on a slice of buttered toast. Make a depression in the centre and drop in the unbeaten yolk. Sprinkle with salt. Brown in a moderate oven. Foamy Omelet—2 eggs, { teaspoon salt, } tablespoon butter, 3 teaspoon Pure Gold white pepper, 2 tablespoons milk, or water

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