Omelet

Ingredients

• one egg
• one tablespoonful of liquid (boiling water makes the more tender omelet)
• the salt for seasoning

Method

1. 1

   Beat the eggs, yolks and whites separately; add the boiling water to the yolks; mingle thoroughly, then fold in the beaten whites carefully.

2. 2

   Have the omelet-pan oiled and hot.

3. 3

   Pour the eggs into it, spread evenly, and heat slowly.

4. 4

   When puffed up and browned delicately on the bottom, fold in the middle and serve on a hot dish.

As published

This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 38. The excerpt below is the record exactly as published.

omelets, unfermented breads, or cake, the white and yolk should be separated, and each by itself well beaten, the yolks until thick and lighter in color, the whites until perfectly stiff and flaky. The success of these articles depends upon the amount of air incorporated by the careful beating of the eggs, the viscous nature of the whites making it possible to catch and retain the air for some time. 1 12 RECIPES Omelet. — An omelet should be a fluffy mass of lightness. A good rule to follow is to allow one egg and one tablespoonful of liquid (boiling water makes the more tender omelet) for each individual to be served. Beat the eggs, yolks and whites sep- arately; add the salt for seasoning

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