Preparation of Omelets

Ingredients

• three eggs
• one-half oz. of butter
• a small pinch of table-salt
• a little pepper

Method

1. 1

   Heat the butter in the omelet-pan, until it exhales the characteristic nutty smell.

2. 2

   Pour in the beaten and seasoned eggs, and stir briskly with a fork, in order to heat the whole mass evenly.

3. 3

   If the omelet is to be garnished inside, this ought to be done at the present stage, and then the omelet should be speedily rolled up and transferred to a dish.

4. 4

   When the omelet is on the dish, a piece of butter may be quickly drawn across its surface, to make it glossy.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 109. The excerpt below is the record exactly as published.

three eggs, the seasoning of which comprises a small pinch of table-salt and a little pepper, and which requires one-half oz. of butter for its preparation. The quantities of garnishing ingredients given below, therefore, are based upon this standard. 186 GUIDE TO MODERN COOKERY 492—THE PREPARATION OF OMELETS

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