Plain Omelet

Ingredients

• 4 eggs
• Salt and pepper
• 4 tablespoons milk or water
• 1/2 tablespoon butter

Method

1. 1

   Beat eggs separately, fold whites into yolks, add seasoning and milk.

2. 2

   Melt butter in a pan, pour in omelet, brown, fold, and serve.

Nutrition per serving

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 46. The excerpt below is the record exactly as published.

1/2 tablespoon butter 4 tablespoons milk or water Salt and pepper Break the eggs in a bowl and beat them thoroughly; add the milk and seasoning and beat again. Melt the butter in a frying- pan over the fire; poiu" in the eggs; stir occasionally but not con- stantly until they thicken; then serve at once. GRIDDLED EGGS Heat a griddle as if for baking cakes; butter it lightly and ar- range small muffin rings on it. Drop an egg in each and turn as soon "as lightly browned. Griddled eggs resemble fried eggs but are far more delicate. CURRIED EGGS 6 hard-boiled eggs 1/2 teaspoon salt 1 cup curry sauce V4 teaspoon pepper Cut the eggs in half and slice enough of the white off the end of each to make them stand upright. Sprinkle with salt and pepper and serve on a hot platter with the sauce poured around them. , PLAIN OMELET 4 eggs Salt and pepper 4 tablespoons milk or water

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