Plain Omelet

Ingredients

• 4 eggs
• 4 tablespoons water
• 1/4 teaspoon salt
• dash of pepper
• 2 tablespoons butter

Method

1. 1

   Beat eggs separately, add salt, pepper, and water to yolks.

2. 2

   Fold in whites and pour into a pan with melted butter.

3. 3

   Cook on the stove to set, then brown in the oven.

As published

This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 34. The excerpt below is the record exactly as published.

4 eggs slightly, then add 4 tablespoons milk, y2 tea- spoon salt, Yg teaspoon pepper, and 4 olives chopped finely. Put two tablespoons olive oil in an omelet pan and when well heated turn in the mixture. Brown quickly, fold same as an omelet, turn on hot platter and garnish with parsley. BAKED OMELET. One tablespoon melted butter, 6 eggs, beaten separately, 1 cup milk, 2 tablespoons flour. Mix flour with a little milk then add remaining milk. Butter a dish of right size and bake in quick oven. — Mrs. J. T. Patterson. PINEAPPLE OMELET. Add a cup of granulated sugar to a can of crushed or grated pineapple and cook gently till the juice is somewhat reduced. Make a 5-egg omelet and fold in the hot pineapple while the omelet is still very soft. Dust the top thickly with granulated sugar and brown with a salamander or in the broiler of a gas stove. A quick and delicious luncheon dish. BREAD OMELET. Soak 2 tablespoons bread crumbs in 2 tablespoons of milk 78 EGGS AND OMELETS for 10 minutes; add salt and pepper to taste. To this add the ibeaten yolk of 1 egg, and last the stiffly beaten white. Cook same as other omelet. PLAIN OMELET. Four eggs, 4 tablespoons water, 14 teaspoon salt, dash of pepper, 2 tablespoons butter

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