Omelet

Ingredients

• one egg
• one tablespoon of milk

Method

1. 1

   Beat egg separately; add milk to yolks; mix well, stir in white; pour into a hot pan; set in oven till brown; loosen eggs, fold over and serve hot.

Nutrition per serving

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 24. The excerpt below is the record exactly as published.

Omelets 57 Sweet or Jelly Omelet Allow a teaspoon of powdered sugar to each egg, and omit pepper. Mix and cook as in Omelet No. 1, and when ready to fold put two or three tablespoons of any kind of preserve, mar- malade or jelly on top. Fold and sprinkle with sugar. Orange Omelet The thinly grated rind of one orange and three nad a half tablespoons of the juice, three eggs, and three tablespoons of powdered sugar. Beat the yolks; add the sugar ,rind and juice; fold in the beaten whites, and cook as in Omelet No. 1. Fold, turn out, sprinkle thickly with powdered sugar, and score in diagonal lines with a clean red-hot poker. The burnt sugar gives the omelet a delicious flavor. Another way is to cut the orange into sections, remove the seeds and tough inner skin; cut each section into pieces and mix with the yolks before cooking; or spread part of the orange over the omelet before folding, and sprinkle the remainder over the sugared top. This is a convenient dessert for an emergency, and may be prepared in ten minutes if one have the oranges. Jumbled Eggs One cup white sauce made of butter and flour and scalded milk; put one layer of this sauce in a dish ,then a layer of hard- boiled eggs finely chopped, a layer of ham or any other cold meat on hand, finely chopped. Continue this until the dish is full, placing white sauce on top. Sprinkle with bread crumbs and small pieces of butter. Bake in oven five to seven minutes. Curried Eggs. Four hard-boiled eggs, two tablespoons melted butter, one and a half tablespoon flour, salt and curry to season, a dash of pepper and one cup of hot milk; add butter, flour, seasoning mixed with the hot milk; slice eggs, placing all together and warm in saucepan; then serve. Omelet with Ham Make a plain omelet, and just before turning one half over the other, sprinkle over it some ham which has been chopped; garnish with celery. 4 58 The Toronto Cook Book Scrambled Eggs, with Chopped Ham Melt three tablespoons of butter in a frying-pan; put in a cup of cold boiled ham, chopped fine, and stir and cook until heated through; then stir in three eggs beaten lightly and mixed with three tablespoons of milk; stir and cook until the egg is nearly set; then turn out into a warm serving dish. Surround with toast points. Eggs — Omelets, etc. Take six hard-boiled eggs, chop whites fine and rub yolks through a fine sieve; then make a white sauce of one dessert- spoon butter and one dessertspoon flour, one cup of milk, dash of salt and pepper; now add the whites to the sauce, sprinkling yolks over lastly. Serve hot on slices of toast. Creamed Eggs One dessertspoon butter, two heaping dessertspoons flour, one and three-quarters cups of milk; boil until it thickens; add ten chopped hard-boiled eggs and serve on hot toast ; sprinkle with paprika. Stuffed Eggs Boil the eggs hard, remove shell and cut piece of top; take yolks and mix with them a little pepper and salt, adding salad dressing moistened with cream ; chicken, ham or tongue chopped very fine may be added to the yolks; fill whites with the mixture; smooth them and put on top of egg. This is very nice if one wishes to roll egg in bread crumbs and brown in boiling lard. Garnish with parsley. Omelet Beat one egg separately (the white stiff but not too dry); add one tablespoon of milk

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