French Omelet

Ingredients

• 3 eggs
• 1/4 tsp. salt
• Spk. pepper
• 1/2 tsp. butter

Method

1. 1

   Beat the eggs, with the seasoning, just enough to break the yolks.

2. 2

   Melt butter in a frying-pan.

3. 3

   Turn in the egg mixture, and with a fork lift the cooked portions of the egg, allowing the liquid on top to run down underneath.

4. 4

   When the egg is cooked, but still quite soft on top, slip the knife underneath and roll the omelet to the center.

5. 5

   Let it cook for a moment, then turn upon a hot platter.

6. 6

   Serve at once.

Nutrition per serving

As published

This recipe was extracted from A handbook of home economics (1912) by Etta Proctor Flagg, page 9. The excerpt below is the record exactly as published.

/2 tbsp. butter. Beat eggs slightly with a fork, add milk and season- ing. Melt butter in saucepan, turn in the egg mixture, A HANDBOOK OF HOME ECONOMICS 39 and stir over a slow fire until it begins to set. Remove from fire and cook over hot water until firm, but not hard. Serve at once on slices of buttered toast. Light Omelet 2 eggs. y% tsp. salt. 1 tsp. butter. 1 spk. pepper. 2 tbsp. water. Separate yolk from white of eggs. Beat yolks until light and creamy, add salt, pepper, and water. Beat whites until stiff, cut, and fold them into the yolks. Heat omelet pan, and butter sides and bottom. Turn in the mixture, spread evenly, place where it will cook slowly, occasionally turning the pan that omelet may brown evenly. When omelet is well risen and delicately browned underneath, place pan on oven grate to finish cooking. Fold and turn upon a hot platter. French Omelet 3 eggs. y^ tsp. salt. Spk. pepper

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