Plain Omelet

Ingredients

• six eggs
• a tea-cupful of sweet milk
• salt
• pepper
• a lump of butter the size of a walnut

Method

1. 1

   Beat six eggs very light — the whites to a stiff froth, the yelks very smooth; add to the yelks a tea-cupful of sweet milk and salt and pepper to taste; then add the whites lightly.

2. 2

   Have ready in a hot frying-pan a lump of butter the size of a walnut; when melted and very hot, pour in the mixture.

3. 3

   It should cook in about ten minutes.

4. 4

   Do not stir it, but slip a knife around the edge to prevent its sticking, at the same time shaking the skillet backward and forward for the same reason.

5. 5

   When done, turn half of one side over the other with a spoon, then turn it over from the omelet-pan into a hot dish.

6. 6

   Eat at once, or it will fall.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 94. The excerpt below is the record exactly as published.

a tea-cupful of sweet milk and salt and pepper to taste; then add the whites lightly. Have ready in a hot frying-pan a lump of butter the size of a walnut ; when melted and very hot, pour in the mixture. It should cook in about ten minutes. Do not stir it, but slip a knife around the edge to prevent its stick- ing, at the same time shaking the skillet backward and for- ward for the same reason. When done, turn half of one side over the other with a spoon, then turn it over from the omelet-pan into a hot dish. Eat at once, or it will fall. OMELET WITH CHEESE. Prepare eggs the same as for plain omelet. Pour them into the hot skillet, in which the butter is hissing hot ; and when the eggs are partly cooked, strew grated cheese thickly over the top. When done, turn one half over the other, and serve at once.' The New Kentucky Home Cook Book. 185 OMELET WITH HAM. Cut ham into small pieces, put it with the butter into the frying-pan, and cook it a few moments ; then toss in the prepared eggs, and proceed as for plain omelet. OMELET WITH VEGETABLES. Omelet may be served with tomatoes, cauliflower, aspar- agus, and other vegetables, which should be first cooked until they are done, then placed in the center of a plain omelet, one side lapped over the other, and served in a hot dish, with a border of the vegetables used around the omelet. WASHINGTON OMELET. Let a tea-cupful of milk come to a boiling; pour it over one tea-cupful of bread crumbs, and let it stand a few min- utes. Break six eggs into a bowl, stir them well without beating ; add the milk and bread ; mix all together ; season with salt and pepper

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