Ham Omelet

Ingredients

• raw ham cut into dice
• four eggs
• butter

Method

1. 1

   Fry diced raw ham in butter, then pour beaten eggs over it and cook as a plain omelet.

Nutrition per serving

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 145. The excerpt below is the record exactly as published.

four eggs each, than to try double the number of eggs in one omelet and fail. Allow one egg to a person in making an omelet and one tablespoonful of milk ; this makes an omelet more puffy and tender than one made without milk. Many prefer them without milk. Omelets are called by the name of what is added to give them flavor, as minced ham, salmon, onions, oysters, etc., beaten up in the eggs in due quantity, which gives as many different kinds of omelets. They are also served over many kinds of thick sauces or purees, such as tomatoes, spinach, endive, lettuce, celery, etc. If vegetables are to be added, they should be already cooked, seasoned and hot; place in the centre of the omelet, just before turning; so with mushroom, shrimps, or any cooked ingredients. All omelets should be served the moment they are done, as they harden by standing, and care taken that they do not cook too much. Sweet omelets are generally used for breakfast or plain desserts. PLAIN OMELET. Put a smooth, clean, iron frying pan on the fire to heat; meanwhile, beat four eggs very light, the whites to a stiff froth and the yolks to a thick batter. Add to the yolks four tablespoonfuls of milk, pepper and salt ; and, lastly, stir in the whites lightly. Put a piece of butter nearly half the size of an egg into the heated pan ; turn it so that it will moisten the entire bottom, taking care that it does not scorch. Just as it be- gins to boil, pour in the eggs. Hold the frying pan handle in your left hand, and, as the eggs whiten, carefully, with a spoon, draw up lightly from the bottom, letting the raw part run out on the pan, till all be equally cooked ; shake with your left hand, till the omelet be free from the pan, then turn with a spoon one half of the omelet over the other ; let it remain a moment, but continue shaking, lest it adhere ; toss to a warm platter held in the right hand, or lift with a flat, broad shovel ; the omelet will be firm around the edge, but creamy and light inside. MEAT OR FISH OMELETS. Take cold meat, fish, game or poultry of any kind; remove all skin, sinew, etc., and either cut it small or pound it to a paste in a mortar, EGGS AND OMELETS: 219 together with a proper proportion of spices and salt; then either toss it in a buttered frying pan over a clear fire till it begins to brown and pour beaten eggs upon it, or beat it up with the eggs, or spread it upon them after they have begun to set in the pan. In any case serve hot, with or without a sauce, but garnish with crisp herbs in branches, pickles, or sliced lemon. The right proportion is one tablespoonful of meat to four eggs. A little milk, gravy, water, or white wine, may be advantageously added to the eggs while they are being beaten. Potted meats make admirable omelets in the above manner. VEGETABLE OMELET. Make a puree by mashing up ready-dressed vegetables, together with a little milk, cream or gravy and some seasoning. The most suitable vegetables are cucumbers, artichokes, onions, sorrel, green peas, tomatoes, lentils, mushrooms, asparagus tops, potatoes, trufiles or turnips. Prepare some eggs by beating them very light. Pour them into a nice hot frying pan, containing a spoonful of butter; spread the puree upon the upper side; and when perfectly hot, turn or fold the omelet together and serve. Or cold vegetables may be merely chopped small, then tossed in a little but- ter, and some beaten and seasoned eggs poured over. OMELET OF HERBS. Parsley, thyme and sweet marjoram mixed gives the famous omelette aux fines herhes so popular at every wayside inn in the most remote corner of sunny France. An omelet “jardiniere” is two tablespoonfuls of mixed parsley, onion, chives, shallots and a few leaves each of sorrel and chevril, minced fine and stirred into the beaten eggs before cooking. It will take a little more butter to fry it than a plain one. CHEESE OMELET. Beat up three eggs, and add to them a tablespoonful of milk and a tablespoonful of grated cheese; add a little more cheese before folding; turn it out on a hot dish; grate a little cheese over it before serving. ASPARAGUS OMELET. Boil with a little salt, and until about half cooked, eight or ten stalks of asparagus, and cut the eatable part into rather small pieces; beat the eggs and mix the asparagus with them. Make the omelet as above directed. Omelet with parsley is made by adding a little chopped parsley. 220 EGGS AND OMELETS. TOMATO OMELET. No. 1. Peel a couple of tomatoes, which split into four pieces; remove the seeds and cut them into small dice; then fry them with a little butter until nearly done, adding salt and pepper. Beat the eggs and mix the to- matoes with them, and make the omelet as usual. Or stew a few tomatoes in the usual way and spread over before folding. TOMATO OMELET. No. 2. Cut in slices and place in a stewpan six peeled tomatoes; add a table- spoonful of cold water, a little pepper and salt. When they begin to sim- mer, break in six eggs, stir well, stirring one way, until the eggs are cooked, but not too hard. Serve warm. RICE OMELET. Take a cupful of cold boiled rice, turn over it a cupful of warm milk, add a tablespoonful of butter melted, a level teaspoonful of salt, a dash of pepper; mix well, then add three well-beaten eggs. Put a tablespoonful of butter in a hot frying pan, and when it begins to boil pour in the omelet and set the pan in a hot oven. As soon as it is cooked through, fold it double, turn it out on a hot dish, and serve at once. Very good. HAM OMELET. Cut raw ham into dice, fry with butter

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