Plain Omelette

Ingredients

• 6 well-beaten eggs (yolks and whites beaten separately)
• a tablespoon of milk for each egg
• Season with pepper
• a very little salt
• a little chopped onion
• enough butter to nicely grease pan

Method

1. 1

   Fold whites and yolks of eggs together, then all milk.

2. 2

   Have pan good and warm.

3. 3

   Pour in part of the mixture, and when golden brown on under side, roll, let stand for a minute or two to let center cook.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 23. The excerpt below is the record exactly as published.

well-^beaten eggs (yolks and whites beat- en separately). Add a tablespoon of milk for each egg. Season with pepper and a very little salt (as salt is liable to make ome- lette flat). Add a little chopped onion. Fold whites and yolks of eggs together, then all milk. Have pan good and warm. Put in enough butter to nicely grease pan. Pour in part of the mix- ture, and when golden brown on under side, roll, let stand for a minutes or two to let center cook. — Naomi T. Compton, Kenil- worth, 111. COOK COUNTY COOK BOOK 39 VARIATION II. — Make a batter of 3 eggs, 1 cup milk or white stock and 2 tablespoons of flour; beat it well and add 5^ cup of grated ham. Fry in nice fat or drippings of roasted ham. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. ALMOND OMELETTE.— Beat yolks of desired number of eggs until thick and lemon colored, add salt and pepper, and cut and fold in whites of eggs beaten until stiff and dry. Put }i table- spoon of butter in a hot omelette pan, cover bottom of pan with shredded almonds, turn in mixture, and cook and fold same as plain omelette

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