Plain Omelet

Ingredients

• four eggs
• one tablespoonful of boiling water
• a lump of butter

Method

1. 1

   Beat eggs with water, add butter, and pour into a hot pan.

2. 2

   Cook gently, season, roll, and serve immediately.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 88. The excerpt below is the record exactly as published.

plain omelet. First of all, promptitude and decision are absolutely necessary qualifications. Next you should have a thick-bottom sheet-iron pan that is perfectly smooth, and keep it for omelets only. It should never be washed, but cleaned either by scrubbing it with salt or by putting fat in it and when it becomes boiling hot pour off the fat and rub the pan with soft paper until bright. Never turn an omelet, but push it and roll it with either a skimmer spoon that has a flat blade with holes, or with a limber, broad-bladed knife. Wash the butter in which they are cooked, as any salt left in it will spoil your omelet. An omelet when done should be a fawn color or simply a golden brown, never burned. Add salt and pepper at the last moment, as salt toughens the eggs if put in too soon. Have the butter heated to a gentle heat. Fierce heat scorches the eggs. PLAIN OMELET. Break into a bowl four eggs, and with a fork beat until the whites and yellows are thoroughly mixed, or 1 88 The Complete Cook Book. give a dozen vigorous strokes. Add one tablespoonful of boiling water to each egg and beat for a moment un- til mixed, and last of all add a lump of butter

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