Omelet au Natural

Ingredients

• eight or ten eggs
• a small teaspoonful of salt
• a tablespoonful of cold water
• the size of a small egg

Method

1. 1

   Break eggs into a basin, add salt, pepper, and cold water; beat well.

2. 2

   Put butter in an omelet pan until nearly hot, then add the omelet.

3. 3

   Raise the edges with a skimmer while frying.

4. 4

   When set and browned on one side, double it half over and serve hot.

As published

This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 46. The excerpt below is the record exactly as published.

OMELET AU NATURAL. Break eight or ten eggs into a basin; add a small tea- spoonful of salt and a little pepper, with a tableepoonful of cold water; beat the whole well with a spoon or whisk. In the meantime put some fresh sweet butter iuto an om- elet pan, and when it is nearly hot, put in an omelet; while it is frying, with a skimmer spoon raise the edges from the pan that it may be properly done. When the eggs are set and one side is a fine brown, double it half over and serve hot These omelets should be put quite thin in the pan; the butter required for each will be about the size of a small egg

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