Plain Omelet

Ingredients

• 4 Eggs
• 1/2 Teaspoon Salt
• Few Grains Pepper
• 4 Tablespoons Hot Water
• 1 Tablespoon Butter or Butter Substitute
• 1 1/2 Can Thin White Sauce

Method

1. 1

   Separate yolks from whites.

2. 2

   Beat yolks until thick and lemon-colored; add salt, pepper and hot water.

3. 3

   Beat whites until stiff and dry, cutting and folding them into first mixture until they have taken up mixture.

4. 4

   Heat omelet pan, and butter sides and bottom.

5. 5

   Turn in mixture, spread evenly, place on stove where it will cook slowly.

6. 6

   Turn the pan occasionally so that it will cook evenly.

7. 7

   When well puffed and delicately browned underneath, place pan on center grate of oven to finish cooking the top.

8. 8

   The omelet is cooked if it is firm to the touch when pressed by the finger.

9. 9

   If it clings to the finger like the beaten white of egg, it needs longer cooking.

10. 10

    Fold, turn on hot platter, and pour around 1 1/4 cups white sauce.

11. 11

    Serve immediately.

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 83. The excerpt below is the record exactly as published.

PLAIN OMELET 4 Eggs Yz Teaspoon Salt Few Grains Pepper 4 Tablespoons Hot Water 1 Tablespoon Butter or Butter Substitute 11/2 Can Thin White Sauce

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