Foamy Omelet

Ingredients

• Separate the whites and yolks of 1 egg
• add 1/2 teaspoon of salt
• Add 4 tablespoons of milk
• Have in a frying pan a tablespoon of melted butter

Method

1. 1

   Beat the yolks with salt until smooth.

2. 2

   Add warm milk.

3. 3

   Beat the whites until stiff and fold into the yolks.

4. 4

   Pour the mixture into the frying pan and cook slowly until the underside is brown.

5. 5

   Finish in a hot oven, fold, and serve immediately.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 53. The excerpt below is the record exactly as published.

Foamy Omelet. Separate the whites and volks ..f I eggs, to \hv yolks add i/:, a teaspoon of salt and a saltsp,.on of pepper ami heat until suinnth. Add 4 tablespoons of milk, sliu-hilv wanue.J. l^<'at the whil.'s until stilT and told them into the yolks so that tlu^whole slu^ll shall he pulTv and li-ht. Have in a trying pan a tablespoon of melted butter

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