Plain Omelet

Ingredients

• 5 eggs
• 1 1/2 teaspoonfuls salt
• 1/3 cupful boiling water
• 1 tablespoonful snowdrift
• 1/2 teaspoonful pepper

Method

1. 1

   Separate the eggs, beat the yolks until lemon colored, and add the seasonings and boiling water.

2. 2

   Whip the egg whites until stiff and fold the yolk mixture into them.

3. 3

   Heat a frying pan and melt the butter in it.

4. 4

   Turn the omelet mixture into this and cook gently, lifting it around the edges with a knife to allow the uncooked portions to precipitate.

5. 5

   When solidified, allow it to brown on the bottom, then place in the oven to set the top.

6. 6

   Cut at right angles to the handle, fold over and transfer to a platter.

Nutrition per serving

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 109. The excerpt below is the record exactly as published.

*/4 teaspoonful pepper Cut the eggs in halves, slice enough of the white off the end of each to make them stand upright. Sprinkle with salt and pepper. Serve on a hot platter with the sauce poured around them. OMELETS Plain Omelet 5 eggs 1^/^ teaspoonfuls salt 1-3 cupful boiling water 1 tablespoonful snowdrift

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