Omelet, Plain

Ingredients

• four eggs
• half a tea-spoonful of salt
• a quarter of a tea-spoonful of pepper
• an ounce and a half of butter, lard, or oil
• two table-spoonfuls of milk
• one ounce of the crumb of bread

Method

1. 1

   Beat eggs with salt and pepper.

2. 2

   Heat butter in a frying-pan, pour in eggs, and mix quickly until delicately set.

3. 3

   Fold and serve.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1011. The excerpt below is the record exactly as published.

Omelet, Plain. — The following recipe is by the often-quoted M. Soyer: "Break four eggs into a basin, add half a tea-spoonful of salt, and a quarter of a tea-spooiLful of pepper, and beat them well up with a fork. Put into the frying-pan an ounce and a half of butter, lard, or oil; place it on the fire, and when hot pour in the eggs, and keep on mix- ing them quickly with -a spoon till they are delicately set ; then let them slip to the edge of the pan, laying hold by the handle, and raising it slantwise, which will give an elongated form to the omelet ; turn in the edges, let it rest a moment to set, turn it over on a dish, and serve. It ought to be of a rich yellow colour, done to a nicety, and as light and delicate as possible. Two table-spoonfuls of milk, and one ounce of the crumb of bread

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