Plain Omelet

Ingredients

• four eggs
• one-half teaspoonful of salt
• two heaped teaspoonfuls of butter

Method

1. 1

   Beat the eggs just enough to break them well.

2. 2

   Heat the fat in the pan gradually, almost to the browning point.

3. 3

   Pour the egg into the pan, tilt it for the egg to flow to the far side.

4. 4

   As it begins to set, draw it up to the raised side with a knife.

5. 5

   Turn the egg over in small folds until rolled into a complete fold.

6. 6

   Let it rest a few seconds, then turn out into a hot dish.

Nutrition per serving

As published

This recipe was extracted from Camp cookery (Kephart) (1910) by Kephart, Horace, page 48. The excerpt below is the record exactly as published.

Plain Omelet. — It is better to make two or three small omelets than to attempt one large one. Scrape the pan and wipe it dry after each omelet is made. Use little salt: it keeps the eggs from rising. Heat the fat in the pan very gradually, but get it hot almost to the browning point. Beat four eggs just enough to break them well. Add one-half teaspoonful of salt. Put two heaped teaspoonfuls of butter

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