Omelet

Ingredients

• Two eggs to each person
• dash of salt to whites
• dash of salt and white pepper to yolks
• 1 teaspoon to each
• 1 tablespoon to each
• 1 tablespoon butter

Method

1. 1

   Separate yolks and whites into different bowls.

2. 2

   Add a dash of salt to whites, and a dash of salt and white pepper to yolks.

3. 3

   Add cold water to whites (1 teaspoon each) and to yolks (1 tablespoon each).

4. 4

   Beat both very light.

5. 5

   Melt butter in a frying pan, pour in yolks, let cook a moment, then spread whites over yolks, making a hole in the center for steam to escape.

6. 6

   Cook slowly for 5 minutes or until whites look dry.

7. 7

   Fold one half over the other, turn out on a warm platter, trim with parsley, and serve at once.

As published

This recipe was extracted from The Mary Frances cook book (1912) by Jane Eayre Fryer, page 18. The excerpt below is the record exactly as published.

omelet for him! I don't believe he's eaten omelet since — maybe, since he was as little as I am — maybe a hundred years. He looks a hundred years old, I'm sure. I hope I have eggs to make one — oh, yes, I know there are enough. Where's the recipe ? Oh, here it is 1 ' The lamest cup she could iind. The Tramp 77 No. 13. — Omelet. Two eggs to each person. 1. Separate yolks and whites, putting them into different bowls. 2. Add dash of salt to whites, and dash of salt and white pepper to yolks. 3. Add cold water to whites, allowing 1 teaspoon to each. 4. Add cold water to yolks, allowing 1 tablespoon to each. 5. Beat both very light. 6. Melt 1 tablespoon butter

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