Plain Omelet

Ingredients

• 3 eggs
• 3 tablespoons milk or water
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 teaspoon fat or butter

Method

1. 1

   Beat eggs with a fork, add liquid, salt, and pepper.

2. 2

   Melt fat in a hot frying pan for each 3 eggs; pour in mixed eggs.

3. 3

   Lift edges while cooking to allow thin portions to run underneath.

4. 4

   When brown underneath, fold and serve.

Nutrition per serving

As published

This recipe was extracted from The galley guide (1923) by Alexander White Moffat, page 11. The excerpt below is the record exactly as published.

/\. teaspoon pepper and stir well with a spoon. Pour into frying pan which is well warmed but not too hot. Cook on slow fire until eggs reach the consistency preferred, adding salt to taste before they are completely cooked, and con¬ tinually scraping the eggs from the bottom of the pan as they become solid to prevent them from scorching. Serve on slices of hot buttered toast. 204 — Boiled (two methods). 1. Have water boiling vigorously; place eggs gently in the water with a spoon to prevent cracking. Leave in for three minutes for soft boiled and twenty minutes for hard boiled. Serve immediately, as the eggs will continue to get harder as they cool. 2. Place eggs in cold water, allowing it to heat gradually until the boiling point is reached, then remove. Eggs will be soft boiled the equivalent of 3 minutes by the first method. 205 — Creamed on Toast. 4 eggs Yz teaspoon salt teaspoon pepper 2 cups hot milk 1 teaspoon butter 4 slices buttered toast Beat eggs slightly, add salt and pepper and stir them into the hot milk; cook over hot water in a double boiler, stirring constantly until mixture is 42 THE GALLEY GUIDE thick and creamy. Add the butter and serve on but¬ tered toast. 206 — Fried Eggs. Place one tablespoonful of lard, Crisco, butter or piece of pork or bacon fat of equivalent size in hot frying pan. When melted break eggs carefully into pan, add a pinch of salt and pepper to each egg while cooking and spoon the liquid over the eggs continually while cooking. Remove when whites are firm. If many eggs are cooked add butter or fat to the pan as necessary to enable it to be spooned over the eggs. 207 — Ham and Eggs. Place thick slices of cold boiled ham in dry hot frying pan, turning occasionally to prevent sticking until thoroughly heated. Fry eggs as in Recipe No. 206, using the ham fat instead of butter or other fat and serve the eggs on the ham. 208 — Bacon and Eggs. Cook bacon as directed in Recipe No. 601. Use fat remaining in baking pan to fry eggs as directed in Recipe No. 206. Serve together. 209 — Poached (Dropped) Eggs. Place two or three muffin rings, which have been greased in a frying pan two-thirds full of boiling water in which is ]/2 tablespoon of salt to 1 quart of water. Break each egg separately in a saucer and carefully slide it into a muffin ring. The water should cover the eggs. Remove egg and ring together with a greased lifter when there is a film over the RECIPES 43 yoke and the white is firm. Replace ring in water for another egg. It is possible to poach eggs with¬ out the muffin rings, but they spread so much that it is difficult to pick them up when done. Serve poached eggs on hot buttered toast. Add pepper and salt to taste. 210 — Plain Omelet. For each 3 eggs : 3 tablespoons milk or water, }4 teaspoon salt and teaspoon pepper. Beat the eggs with a fork, add liquid salt and pepper and mix well. Melt 1 teaspoon fat or butter

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