Plain Omelette

Ingredients

• Take twelve eggs
• Put in an omelette-pan or frying-pan two ounces of butter
• adding a little pepper
• and salt

Method

1. 1

   Beat eggs, season, melt butter in pan, add eggs, stir until thickening, fold, and serve immediately.

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 73. The excerpt below is the record exactly as published.

Take twelve eggs, beat them up with a fork for a moment only, so as to mix the yolks and the whites well together, adding a little pepper and salt. Put in an omelette-pan or frying- pan two ounces of butter, to which, when melted, add your eggs, stir them with a fork, and, when beginning to thicken, fold in two, and serve imme- diately. 479. Omelette aux Fines Herbes. Prepare as the foregoing, mixing with the eggs, before putting them in the pan, a tablespoonful of chopped parsley. 480. Omelette with Cheese. Prepare as for plain omelette (Art. 478), adding to the eggs, before putting them in the pan, two ounces of grated Ameri- can cheese, or equal parts of American and Par- mesan cheese. 481. Omelette with Onions. Peel and cut in small pieces two medium-sized onions, and put them in a frying-pan on a gentle fire with two ounces of butter. When very slightly colored, add to them twelve eggs, which you have beaten for a moment with a fork, and seasoned with a little pepper and salt

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