Omelet

Ingredients

• one tablespoon butter
• three eggs
• a level tablespoon of parsley
• half the quantity of onions
• a cup of cooked chicken
• cream sauce

Method

1. 1

   Beat three eggs with a little salt and pepper.

2. 2

   Heat a frying pan with an ounce of browned butter.

3. 3

   Pour in the egg mixture and let it set.

4. 4

   Gently lift the edges with a fork and shake the pan to prevent sticking.

5. 5

   When done, fold and serve hot.

6. 6

   For variations, add minced parsley, onions, or cheese before folding.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 178. The excerpt below is the record exactly as published.

omelet and should always be added ; now gently stir in the well frothed whites and a little pepper. Have the hot omelet pan prepared with one tablespoon butter and OMELETS. 215 as soon as it bubbles, stir the omelet once or twice and pour it in ; lift it with a large two-pronged fork (a carving fork will do), carefully raising the edges with ~ the fork as fast as they cook, and turn tnem to- ward the center until the omelet lies in the mid- dle of the pan in a light mass^ cooked soft or ^'^^''^' hard to suit the taste ; the inside must always be creamy. When the omelet is done to the degree desired, add salt, turn upon a hot dish without touching it with either fork or spoon, and serve at once. Another excellent methqd is to beat three eggs, without separating the whites and yolks, with a little salt and pepper, and put them in- to a frying pan containing an ounce of butter, browned ; let the omelet stand for a moment, and then turn the edges up gently with a fork, and shake the pan to prevent its burning or sticking at the bottom. Five minutes will fry it a delicate brown, fold over and serve on a very hot dish ; never cook an omelet until it is just want- ed ; the flavor may be very much enhanced by adding minced pars- lev, minced onions or shfllot, or grated cheese, allowing a level tablespoon of former, and half the quantity of latter, to tne above proportion of eggs. Shrimps or oysters may also be added ; the lat- ter should be scalded in their liquor, dnd then bearded and cut into small pieces. Be careful not to have omelet greasy, burnt, or too much done, and ^ook over a gentle fire, that the whole of the sub- stance may be heated without drying up the outside. They are some- times served with gravy ; but thU snmtld never be po^crea&ver them^ but served in a tureen, as the liquid causes the omelet to become heavy and flat, instead of light and soft. In making the gravy, the flavor should be delicate, and arrowroot or rice flour should be used for thickening. For Cheese Omelet make a plain omelet as above, and as soon as it begins to thicken sorinkie in three tablespoons grated cheese. A very nice Chicken Omelet is made by adding to the plain omelet just before folding a cup of cooked chicken chopped fine and and warmed in cream sau,c

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