Omelet

Ingredients

• Five or six eggs
• a saltspoonful of salt
• four ounces of fresh butter

Method

1. 1

   Beat eggs with salt and chopped parsley.

2. 2

   Melt half the butter in a frying pan, pour in the eggs, and stir until it begins to set.

3. 3

   Turn up the edges and cook until brown.

4. 4

   Serve immediately.

As published

This recipe was extracted from The hearthstone; or, Life at home (1883) by Laura C. Holloway, page 298. The excerpt below is the record exactly as published.

OMELETS, ETC. Egg-baskets (a nice breakfast dish). — Make them the day after having roast turkey or chicken for dinner. Boil six eggs hard, re- move the shells, cut neatly in halves, and extract the yolks. Rub them to a paste, with some melted butter, pepper and salt, and set aside. Pound the minced meat of the cold fowl finely, and mix with the egg-paste, moistening with a little melted butter or gravy left from the roast. Cut off a slice from the bottom of the hollowed white, to make them stand ; fill with the paste, arrange close together on a flat dish, and pour over the rest of the gravy left from the roast, heated boiling hot and enriched by a few spoonfuls of cream. To keep Eggs Fresh. — One of the best means of preserving eggs is the following : Select good fresh eggs and pack endwise in a mix- ture of equal parts of fine dry charcoal and salt (cold). Keep in a cool, dry place until required for use. A thin coating of gum or a trace of oil will prevent loss of moisture through the shell. The best time for preserving eggs is from July to September. For Testing the Age of Eggs. — Dissolve 120 grammes of com- COOKERY RECIPES. 467 men salt in a liter of water. An egg put in this solution on the day- it is laid will sink to the bottom ; one a day old will not reach quite to the bottom of the vessel; an egg three days old will swim in the liquid; while one more than three days old will swim on the surface. Omelet. — Five or six eggs will make a good-sized omelet ; break them into a basin, and beat them well with a fork, and add a saltspoon- ful of salt ; have some parsley ready chopped ; beat it well up with the eggs ; then take four ounces of fresh butter

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