Light Omelet

Ingredients

• two eggs
• two tablespoonfuls of water, milk, or cream
• olive oil or clarified butter
• salt and pepper to taste

Method

1. 1

   Beat yolks with water/milk/cream, then fold in beaten egg whites.

2. 2

   Grease the pan, heat, pour in the mixture, and cook for a minute.

3. 3

   Place in a moderate oven for about five minutes until firm.

4. 4

   Fold and serve.

Nutrition per serving

As published

This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 144. The excerpt below is the record exactly as published.

salt and pepper to taste, and as soon as the o.'g'g ' ' sets ' ' or stiffens slightly upon the bottom of the pan, lift it up lightly and carefully with a fork, so the uncooked egg can take the place of that which is cooked. Continue this lifting process as long as there is any uncooked egg in the pan, and until all the mixture lies in a soft creamy pile of a delicate golden hue. Permit the bottom to set quite firmly, then tip the pan slightly, loosen the edges with a broad-bladed, limber knife, or spatula, slip it under one side of the omelet, and fold over, tipping the pan at the same time to facilitate the folding. Then, by still further tipping the pan, turn the omelet, nicely folded, on a platter and serve hot. If minced parsley is desired for flavoring, it should be sprinkled over the omelet just before beginning the lifting operation. Ham Omelet. — Prepare and cook like a creamy omelet, and, just before folding, cover the surface of the omelet with boiled ham finely minced and warmed. Serve hot. Oysters, shrimps, mushrooms, or any admixture liked, may, after they are cooked, be added in a similar man- ner. Grated cheese may also be scattered thickly over the omelet, when first put in the pan, or the omelet may be covered lightly with it just before folding. 314 ^'^^^ -^^^ of Cookery. Omelet with Breakfast Bacon. — Broil or saute thin strips of breakfast bacon, and garnish a creamy or plain omelet with them. Light Omelet. — To the yolks of two eggs beaten light add two tablespoonfuls of water, milk, or cream, beat until well mixed, then fold in the whites of the eggs, seasoned to taste with salt and pepper, and well beaten. Grease the omelet pan with olive oil or clarified butter

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