Plain Omelet

Ingredients

• 1 egg
• 1 tb water
• 1 tp salt
• 1 tp butter
• 1 c milk
• 1 tb butter
• 1 tb flour
• 1/2 tp salt

Method

1. 1

   Make white sauce according to directions.

2. 2

   Break and separate the egg, placing white in one bowl and yolk in another.

3. 3

   Beat yolk until thick and lemon colored.

4. 4

   Add salt and water to yolk and mix.

5. 5

   Beat white until stiff and dry.

6. 6

   Fold white into yolk.

7. 7

   Heat butter in pan, add mixture, cook until browned underneath, then place in oven.

8. 8

   Test for doneness, cut across the center, fold, and invert onto a hot platter.

9. 9

   Surround with hot white sauce and garnish with parsley.

As published

This recipe was extracted from Domestic science (1914 text-book) (1914) by Bertha J. Hoisington Austin, page 38. The excerpt below is the record exactly as published.

Plain Omelet Materials used: Class Rule Home Rule 1 egg 1 egg for each person 1 tb water 1 tb water for each egg Ye tp salt I tp salt 1 tp butter 1 tb butter For white sauce: For white sauce: i c milk 2 c milk i tb butter 2 tb butter i tb flour 2 tb flour ^ tp salt i tp salt Utensils needed: Omelet pan Dover egg beater tablespoon case knife 2 bowls mixing spoon teaspoon small plat^ Work to be done: 1. Make white sauce according to directions in Lesson Vfl or VIII, and place where it will keep hot. f 2. Break and separate the egg, placing white in one bowl and yolk in the other. 3. Beat the yolk until thick and lemon colored. 4. Add salt and water to the yolk and mix. q,^ 5. Beat white until stiff and dry. p. 6. Add white to the yolk and mix hy folding , never by stirrii^g. Digitized by Google EGGS 97 7. Place butter in pan and heat. 8. Add the mixture. 9. Cook on the top of the stove until browned underneath, then place on the upper grate of the moderately hot oven. 10. Test with the fingers. When done, no dents made by the fingers will remain on the surface. - 11. Remove from oven. Hold the pan in the left hand. With a knife in the right hand, cut across the center of the top at right angles to the handle of the pan. Inverting Omelet on Platter (13) Fig. 46.— Omelet Folded (12) Ready to Serve (14) Cutting Omelet (11) '^^12. Fold the half nearest the handle over onto the other half. 13. Place hot platter or plate over the pan and invert so that p atter is beneath pan. Be sure to arrange platter and pan so tl at the omelet will fall in the center of the platter. 14. Surround with hot white sauce and garnish with parsley. Principles: The object in beating eggs is to beat as much air into them as r >ssible so that they will be light. To get the best results, u: e a round-bottomed bowl for the Dover egg beater or a platter fcr the wire whisk or fork. Digitized by Google 98 DOMESTIC SCIENCE Whites are beaten "stiff," when they do not fall out when the bowl is inverted; they are beaten "dry," when the gloss is gone from them and little flakes of white fly off dmdng the beating. Yolks should be beaten in a round-bottomed bowl with a Dover egg beater or fork. When they are well beaten, they are thick and much lighter colored. Eggs are beaten slightly when the yolk and white are well mixed and the whole is smooth and creamy. Custards and some sauces are beaten in this way. Eggs are beaten till "light" to entangle fine bubbles of air, but more air can be beaten into the egg when the yolk and white are beaten together than when beaten separately. When egg mixtures into which a great deal of air has been beaten are placed in a hot oven, the heat causes the air to expand that is, to occupy more space, so that it needs to make more room for itself. To do this it must push the walls of the mix- ture which surrounds the air bubbles farther and farther out. The heat hardens, or coagulates, the albumen, so that when the mixture is removed from the fire, the walls around the air bubbles have hardened, and a. light, porous food is the result. The water which was added to the yolk becomes steam when heated and this helps to make the omelet light. But because there is no flour added to the mixture, there is nothing present which will keep the thin walls of albimien hard, so when the omelet cools, the steam becomes water again, the air shrinks in volume, and the walls of albumen, being relaxed from pres- sure, collapse, or fall together. For this reason, the omelet must be turned at once upon a hot platter, surrounded by boiling hot white sauce and served at once. "It is better to wait a minute for an omelet to be served than to have the omelet wait a minute to be served." Serving: Omelets may be used either as a breakfast or afe a luncheon dish, and they also make a good dish for invalids. They should be served from a platter, but never by cutting with a Digitized by Google EGGS 9^ knife into individual portions; a spoon should be used for this purpose. An omelet should be eaten with a fork. Table manners: Rule : Do not gesticulate with the knife or the fork. Garnishing the food: A garnish must be edible, that is, fit to be eaten, and should be appropriate to the food served. Omelets may be varied by the use of fillings or garnishes, or both. The filling finely chopped may be mixed with the omelet or it may be mixed with a sauce and sprinkled over the surface of the omelet before it is folded. Green or canned peas, fresh or canned mushrooms, oysters, finely chopped ham or chicken and asparagus tips in white sauce, are used, also macaroni in tomato sauce. When used as a garnish, the sauce is simply poured around the omelet. Cleaning up: Soak the pan in which the white sauce was made and the egg beater in cold water. Remember not to wet the cogs of the Dover beater, f Clean and put away utensils as usual. What has been learned: Eggs are beaten to get air into them. Air in a mixture expands in cooldng and makes the mixture light. The absence of flour in an omelet to give "staying power" to- the walls of albumen, causes the walls to collapse quickly after cooking, therefore an omelet must be served hot. Whites of eggs are beaten "stiff," when they do not run when inverted, and "dry," when they lose their gloss and fly off in flakes. Note: A variation of the plain omelet may be made by scalding a little parsley, pouring off the water, chopping it, and mixing it with the omelet just before pouring it into the pan. Old cheese grated and added to a plain omelet is a favorite dish. Digitized by Google 100 DOMESTIC SCIENCE Lesson XXXV Scrambled Eggs Materials used: Class Rule Home Rule 1 egg 5 eggs I tb milk or cream ^ c milk or cream 1 tp butter ' 2 tb butter J tp salt 1 tp salt

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