Omelet

Ingredients

• 2 eggs
• 1 teaspoon salt
• 2 tablespoons hot water or hot milk
• 1 tablespoon butter

Method

1. 1

   Beat eggs well; add salt and milk.

2. 2

   Melt butter in frying pan; add egg mixture; shake pan vigorously until egg begins to brown on under side; then let it stand until golden brown.

3. 3

   If moist on top, place in oven to dry.

4. 4

   Separate omelet from sides of pan with knife, and beginning at side near the handle, roll omelet slowly and carefully into the shape of a jelly roll; turn on to a hot platter, garnish, and serve.

As published

This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 45. The excerpt below is the record exactly as published.

1 teaspoon salt 2 tablespoons butter Beat egg slightly, enough to blend yolks and whites ; add seasonings, parsley and milk. Melt butter in frying pan, add egg mixture, and cook slowl}', lifting carefully with a spoon to keep mixture uniformly delicate. Scrambled Eggs No. 2 Prepare the same as Scrambled Eggs No. 1, beating yolks and whites separately. Many persons have better success scrambling eggs in a double boiler instead of in a frying pan. Scrambled eggs can be varied in appearance and flavor by adding various cliopped meats, condiments, vegetables, cheese, or mushrooms. Fried Eggs Melt butter, bacon fat or pork fat in frying pan ; when it bubbles, turn in egg^ which has been previously broken into a cup ; when white is set, baste with liquid fat. If desired hard, turn and cook on both sides. Omelet 2 eggs I teaspoon salt 2 tablespoons hot water or hot milk 1 tablespoon butter

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