Plain French Omelet

Ingredients

• three or four eggs
• a tablespoonful of milk
• a half teaspoonful of salt
• a tablespoonful of butter

Method

1. 1

   Add a tablespoonful of milk, a half teaspoonful of salt, and a dash of pepper to three or four eggs.

2. 2

   Beat them just enough to break them.

3. 3

   Put a tablespoonful of butter into a clean, smooth saute-pan.

4. 4

   When the butter bubbles, turn in the eggs.

5. 5

   When the eggs are a little set on the bottom, tip the pan and stir the mixture on the handle half of the pan.

6. 6

   When cooked but still soft, pile the scrambled part on the smooth half.

7. 7

   Turn the omelet onto a hot dish.

As published

This recipe was extracted from Luncheons (1902) by Mary Ronald, page 19. The excerpt below is the record exactly as published.

Plain French Omelet Beaten Omelet Omelet Chasseur Eggs a la Romaine Eggs baked in Tomatoes Eggs baked in Green Peppers Scrambled Eggs with Tomato Creamed Poached Eggs Creamed Egg Baskets Poached Eggs with Greens Eggs in Nests Eggs Farci, No. 1 Eggs Farei, No. 2 Eggs with Giblet Sauce Eggs a 1 'Aurore Scrambled Eggs with Brains EGGS Egg dishes are especially useful for luncheon, as the,y are easily and quickly prepared, are always liked, and can be served in a great varietj' of ways. They may be used as a first course, or in the order named in thtj list. TO POACH EGGS Drop the eggs into M-ater just off the boiling-point. Let them cook slowly until the whites are like .jelly, but not un- til hard. Muffin-rings may be used to keep them in good shape. TO POACH EGGS IN FRENCH STYLE Use a large saucepan and have it two thirds full of water. Add a tablespoonful of vinegar. When the water l)oils stir it with the handle of a wooden spoon until it whirls, then drop quickly a fresh egg into the depression or eddy of the whirli)ig ^\'ater. This will give the egg a rounded shape. AYhen the white is set and before the yolk has hai'd- ened, remove the egg with a skimmer and place it on a dish to drain. Onlj' one egg at a time can be cooked in this way. Trim the eggs carefully, cutting away all the ragged white. TO SCRAMBLE EGGS Add a tablespoonful of milk, a saltspoonful of salt, and a dash of pepper for every two eggs. Beat them just enough to break them, but not enough to make them smooth or 51 52 LUNCHEONS frothy. Put a tablespoonful of butter into a saute-pan, and when it bubbles turn in the eggs. With a forl< scrape the cooked eggs from the bottom of the pan, giving flakes of cooked egg. If the butter is not allowed to brown, the eggs will have a clean, bright yellow color. PLAIN FRENCH OMELET Add a tablespoonful of milk, a half teaspoonful of salt, and a dash of pepper to three or four eggs

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