Plain Omelet 1 (Omelet au Natural)

Ingredients

• 3 eggs
• 1 table-sp. warm water
• 1 tea - sp. chopped parsley
• A little butter
• Salt
• Pepper

Method

1. 1

   Melt a small piece of butter in the omelet pan.

2. 2

   Break the eggs into a basin, add pepper, salt, parsley, and warm water.

3. 3

   Beat just enough to break them.

4. 4

   Add two small pieces of butter.

5. 5

   Pour the eggs into the hot pan, break the cooked surface with a fork, and let uncooked parts run underneath.

6. 6

   When cooked but soft on top, tilt the pan, roll the omelet to the center, and slide onto a hot dish.

7. 7

   Garnish with parsley and serve immediately.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 525. The excerpt below is the record exactly as published.

a little butter or fat should be put into the pan and made smoking hot over the fire, then poured away and the pan well rubbed out with paper. A pliant palette knife is also very necessary for omelet-making. Have everything in readiness before beginning to mix and cook the omelet, as it will not improve if it has to be kept hot, while the dish is heated or the garnishing found. A gas stove is better to cook it by than an ordinary kitchen fire, unless the latter is very hot and the heat regular. Follow the directions for making very carefully, and serve the omelet immediately it is cooked, as the most successful one will spoil and become tough if it has to be kept hot. Better let an omelet be waited for than have it ready beforehand. 1411. Plain Omelet, 1 3 eggs. A little butter. 1 table-sp. warm water. (Omelet au Natural) Salt. Pepper. 1 tea - sp. chopped parsley. Read the above introductory notes before making an omelet for the first time. Then put a small piece of butter into the omelet pan, and allow it to melt on the stove whilst preparing the eggs. It must not brown. Break the eggs into a basin ; add pepper, salt, parsley, and 1 table- spoonful warm water. Beat them just enough to break them, and at the last moment, or they will become watery. The rule is twelve beats. Just at the last add two small pieces of butter the size of a filbert. Draw the pan with the butter over the fire, and as soon as it begins to fizzle pour in the eggs, &c. With a fork break the cooked sur- face in several places quickly, so that the eggs from the top may run" to the bottom and cook, or loosen the omelet from the sides of the pan, letting the uncooked part run under. This must be done in the beginning, so as not to make the surface uneven. When the egg is cooked, but yet quite soft on the top, tilt the pan on one side, slip a palette knife under one half of the omelet, and carefully roll the egg to the centre. Let it cook a moment to set any egg that has run out. Then slide it gently on to a hot dish, doubling it over. It takes some practice to give the omelet its right bolster-like shape, to have it soft and creamy inside with a smooth golden yellow surface, but success can soon be acquired. Garnish the omelet with a little parsley, cover it over, and serve at once. Notes. — More eggs may be used if a larger omelet is required, but six should be the limit. The water is added to lighten the eggs. A little cream is sometimes used in its place, but it is not quite so good. Milk must never be used, as it would make the omelet heavy, and flour must on no account enter into its composition. 1412. Plain Omelet, 2 (Omelet au Nature!) 3 eggs. I 1 tea-sp. chopped parsley 1 oz. butter. | Pepper and salt

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