Foamy Omelette

Ingredients

• 4 eggs
• Salt, 1 teaspoon
• Butter, 1 tablespoon
• Pepper, 1/2 teaspoon
• Water, 4 tablespoons

Method

1. 1

   Separate yolks from whites.

2. 2

   Beat whites until stiff.

3. 3

   Beat yolks in a bowl until thick; add salt, pepper, and water.

4. 4

   Cut and fold the yolks into whites until blended.

5. 5

   Melt butter in an omelette pan, turn in mixture, spread evenly, and cook slowly for about 12 minutes.

6. 6

   When well puffed, put pan in a moderate oven to cook the top until firm.

7. 7

   Crease across top and fold.

8. 8

   Serve at once.

As published

This recipe was extracted from Use and preparation of food (1919) by United States. Federal Board for Vocational Education., page 40. The excerpt below is the record exactly as published.

4 eggs. Salt, 1 teaspoon. Butter, 1 tablespoon. Pepper, i teaspoon. Water, 4 tablespoons. Separate yolks from whites. Beat whites until stilf. Beat yolks in a bowl with a Dover beater until thick ; add salt, pepper, and water. Cut and fold the yolks into whites until the mixture is blended. Melt butter in omelette pan and when moderately hot, turn in mixture ; spread evenly a little thinner iu center where fold will come; place on range where it will cook slowly (about 12 minutes). Keep the temperature low until the last minute, when it may be raised to brown the bottom. When "well puffed," put pan in a moderate oven to cook the top; that is, until omelette is firm to the touch. Crease across top and fold. Serve at once. This may be served with tomato sauce, white sauce, onion, minced ham or other meat, and garnished with parsley or with jelly. CREOLE OMELETTE. Tomatoes, 2 (thinly sliced). Sugar, l teaspoon. .Onions, 2 (finely chopped). Pepper, i teaspoon. Butter, 3 tablespoons. Salt, i teaspoon. Melt the butter; add the other ingredients. Cook 20 minutes. Spread half the mixture over half of a foamy omelette

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