Omelet (Plain)

Ingredients

• three or four eggs
• salt
• pepper
• two or three little pieces of butter

Method

1. 1

   Break eggs into a basin, season with salt and pepper, add butter, and beat.

2. 2

   Heat butter in a frying pan, pour in the mixture, shake the pan, and lift the eggs gently.

3. 3

   When set, turn onto a hot dish.

As published

This recipe was extracted from Cookery (1897) by Marguerite Ninet, page 24. The excerpt below is the record exactly as published.

Omelet (Plain).— Break some eggs into a basin, season with salt and pepper, put in two or three little pieces of butter, and beat with a fork. Meantime have some butter heating in a clean frying pan over the tire, and as soon as it begins to smoke throw in the contents of the basin, which will immediately spread all over the pan. Hold the handle all the time with the left hand, shaking the pan a little, so that there is no risk of burning, and with the right, b\ means of a fork or palette knife, lift the eggs gently from the pan, working steadily all round the utensil. hen the underneath part is just set, and before the centre becomes stiff, slip the omelet to the edge of the pan to turn it, and quickly reverse it on to the hot dish in which it should at once be sent to table. Ihe great mistake generally made in the manufacture of omelets is that the operator is apt to forget that the eggs really go on setting after they have left the pan, and should therefore be put into the dish whilst they are still almost liquid in the middle of the omelet. This omelet can be varied ad infinitum with the addition of fines herhen, chopped bacon, mushrooms, kidney, sardines, anchovies, etc., etc. COOKERY. 62 Staffed Omelet. — Mix a little Hour with the eggs and seasoning, as this should be rather more like a pan- cake than an omelet pure and simple. Have ready, thoroughly minced, the cold remains of any fish, fowl, or meat, together with finely-chopped herbs and onions, rather hot seasoning moistened with the yolk of an egg, and, if necessary, a spoonful or so of stock. Fry the eggs, etc., in a small pan, spread the mixture over it, fold it, and dish it up ; or if more than one is required, send them in one by one as soon as they are ready, as they should be eaten very hot. Cheese Omelet. — Allow one egg, and one table- spoonful of flour to each person. Beat this together with plenty of seasoning, add a handful of grated Gruyere or parmesan cheese, and fry a good colour. Fold and serve. Ihuneijitim (Plain). — Stir together in a basin throe or four eggs

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