Omelettes

Ingredients

• one-half ounce of butter
• one tablespoonful of cream
• a small pinch of table-salt
• a little pepper

Method

1. 1

   An omelette is in reality scrambled eggs enclosed in a coat composed of coagulated egg, the seasoning of which comprises a small pinch of table-salt and a little pepper, and which requires one-half ounce of butter and one tablespoonful of cream for its preparation.

2. 2

   Heat the omelette-pan until nearly a brown color.

3. 3

   This will not only lend an exquisite taste to the omelette but will be found to ensure the perfect setting of the eggs.

4. 4

   Pour in the beaten and seasoned eggs, and stir briskly with a fork, in order to heat the whole mass evenly.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 152. The excerpt below is the record exactly as published.

Omelettes. An omelette is in reality scrambled eggs enclosed in a coat composed of coagulated egg, the seasoning of which comprises a small pinch of table-salt and a little pepper, and which re- quires one-half ounce of butter and one tablespoonful of cream

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