Omelet with Fine Herbs

Ingredients

• twelve fresh eggs
• a pinch of finely chopped parsley
• half a pinch of chopped tarragon
• half a pinch of chives
• half a cupful of sweet cream
• one ounce of good butter

Method

1. 1

   Beat the eggs thoroughly for four minutes.

2. 2

   Melt butter in a frying-pan, pour in the eggs, and mix gently for three minutes.

3. 3

   Let rest for one minute, then bring the sides towards the center, turn it on a hot dish, and serve.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 161. The excerpt below is the record exactly as published.

Omelet with Fine Herbs. — Break twelve fresh eggs into a bowl, add a pinch of finely chopped parsley, half a pinch of chopped tarragon, and half a pinch of chives; also, if desired, half a cupful of sweet cream. Beat the whole thoroughly without stopping for four minutes; melt one ounce of good butter

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