Omelet

Ingredients

• 2 eggs
• ½ oz. butter
• 1 teaspoonful soft sugar
• 1 small pinch of salt

Method

1. 1

   Break the eggs; separate the yolks from the whites, add the sugar to the yolks; stir in a basin till thick and creamy (about ten minutes).

2. 2

   Place the whites with the salt on a dry plate; whisk them till stiff; mix gradually among the yolks, taking care not to beat down the froth.

3. 3

   Melt the butter in an omelet pan; pour the mixture into the pan; cook till it sets (about two minutes); then place it in the oven to rise and brown.

4. 4

   Turn it out, double it over and serve immediately.

As published

This recipe was extracted from The school cookery book (1881), page 60. The excerpt below is the record exactly as published.

; oz. butter. Place the butter in a very small baking tin; melt it; break the egg into a cup ; slip it from the cup into the tin ; place the tin in the oven for three minutes, when the egg will be cooked. Rummeled Eggs. — Required: i egg; i slice of buttered toast; i dessert spoonful milk; l/z oz. butter; x pinch of salt. Melt the butter in a small frying pan ; break the egg into it; add the milk and salt; stir constantly one way till the egg becomes thick like butter, but not hard; spread it over the buttered toast; serve very hot. Omelet. — Required: 2 eggs; oz. butter; 1 tea- spoonful soft sugar; 1 small pinch of salt

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