French Omelet

Ingredients

• two teaspoonfuls of butter
• two eggs
• two teaspoonfuls of water
• two shakes of salt

Method

1. 1

   Warm the pan enough to melt the butter, but not hot.

2. 2

   Beat the eggs until creamy, add water and salt.

3. 3

   Pour the mixture into the pan over medium heat.

4. 4

   When creamy, tip the pan and push the mass toward the handle.

5. 5

   Add more butter and increase heat to brown the bottom.

6. 6

   Lift the edge with a knife to check browning, then fold or roll the omelet and turn it out onto a hot plate.

As published

This recipe was extracted from Foods and household management (1914) by Helen Kinne, page 78. The excerpt below is the record exactly as published.

two eggs until you become expert. This is one method, and others are used by different French cooks. The first stage makes the whole mass creamy, the second browns one surface. (1) Have the pan warm enough to melt two teaspoonfuls of butter, but not hot. Beat two eggs with a fork until they are creamy but not foamy, and add two teaspoonfuls of water, with two shakes of salt. Put the mixture into tljp pan, standing the pan where it has a medium heat. If over gas, the flame should be low, and covered with asbestos. Proceed as with the scrambled egg, with great rapidity, and when the mass is creamy, lift the pan, tip it slightly, and push the whole mass toward the handle end of the pan. Put two teaspoonfuls more of butter in the pan, and set it where the heat is intense. Smooth the mass of egg over the whole surface of the pan that the omelet may become brown underneath. Shake the pan gently back and forth, lift the omelet at the edge with a knife to see if the browning is accomplished, take the pan from the fire, fold or roll the omelet from the handle end of the pan to the front, and turn it out upon a hot plate. L 146 FOODS AND HOUSEHOLD MANAGEMENT A method easier for the uovioe is to accomplish the first stage in a bowl set into a teakettle, beating into the mass as it thipkens a teaspoonful of butter, or a tablespoonful of cream. When the mixture is evenly creamy, tuAi it into the hot buttered pan and proceed as with (1). (2) Light omelet, — This is not a true omelet, but in reality a souffle cooked in a frying pan. It is somewhat insipid in flavor and is not easier to make well than the French omelet

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