Omelet

Ingredients

• six eggs
• a tablespoonful of butter

Method

1. 1

   Beat eggs until light, pour into a hot frying pan with melted butter, cook until almost done, fold, and serve.

Nutrition per serving

As published

This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 54. The excerpt below is the record exactly as published.

a tablespoonful of butter; beat six eggs until light, and pour into the frying pan. Let it cook until almost done through, Omelet. then with a knife, double one-half over on the other half, and let cook for a moment longer. In transferring from the frying pan to the dish on which it is to be served, hold the frying pan in the left hand, slip a knife under the lower end of the omelet, lift a little, give the pan a little shake, and the omelet will be on the dish in good shape. An omelet can be equally well cooked by putting in the oven and baking instead of frying. Oyster Omelet. Proceed as in plain omelet, and just before folding over, cover one-half with well drained oysters, season with salt and pepper and pour over them a tablespoon- Eggs 89 ful of melted butter; fold the omelet and set in the oven for two or three minutes, until the oysters are cooked through. Serve at once. Cheese Omelet. Beat together two eggs, two table- spoonfuls of grated cheese, and a scant half cupful of milk; when well beaten proceed as in plain omelet, and serve hot. Ham or Beef Omelet. For ham or beef omelet, pro- ceed as in plain, and as soon as it is " set" in the pan, sprinkle with cooked ham or beef, chopped fine; fold over and serve. Mushroom Omelet. Chop half a can of mushrooms that have been thoroughly drained, mix with four well beaten eggs and proceed as in plain omelet, putting a little more butter in the pan than for plain. Om.elet Soufl9.ee. Needed: Six eggs

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