Omelet

Ingredients

• two or three whole eggs
• a small piece of butter
• g-oz. of butter for each egg
• season this egg yolk to taste with pepper, salt, minced parsley

Method

1. 1

   Heat butter in a frying pan until it smokes, then pour in the beaten eggs.

2. 2

   Let it cook until the bottom is set, then fold and serve immediately.

As published

This recipe was extracted from The "Queen" cookery books: Breakfast and Lunch Dishes (1904) by S. Beaty-Pownall, page 19. The excerpt below is the record exactly as published.

omelets, which, for some inscrutable reason, are always looked on as an impossibility by the ordinary “ good plain cook” ; 38 BBEAKFAST AND LUNCH DISHES. yet in reality few things are simpler to make. Take a new frying-j^an (and keep it only for omelets), put a small piece of butter, lard, or dripping into this, and fry it till it smokes strongly and begins to turn brown ; then pour it away, and carefully wipe out the pan with a piece of soft paper. (Please re- member an omelet pan should never he washed, on i:»ain of burning the omelet, but it should be kept delicately clean by wiping it out most carefully with soft clean paper every time it is used.) Now beat lightly together two or three whole eggs, according to the size of your omelet, till the whites and yolks are well mixed, but nothing more ; then season this egg yolk to taste with pepper, salt, minced parsley, &c. Now melt some butter in the frying-pan, using -g-oz. of butter for each egg

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