Sweet Omelet

Ingredients

• 2 fresh eggs
• 1 dessertspoonful castor sugar
• 1 tablespoonful heated jam

Method

1. 1

   Have an omelet pan 'proved' and well greased with clarified butter.

2. 2

   Break the eggs and separate the yolks from the whites.

3. 3

   Beat the yolks and sugar together till creamy.

4. 4

   Beat the whites stiffly and fold them lightly into the yolks and sugar.

5. 5

   Pour this mixture into the omelet pan and shake the pan over a gentle heat until the omelet is beginning to set and rise, then place the pan in a steady oven and cook until the omelet is well risen and of a light brown colour.

6. 6

   When ready, turn the omelet on to a piece of sugared paper, put the jam in the centre, fold the omelet over, and serve at once.

As published

This recipe was extracted from Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 25. The excerpt below is the record exactly as published.

SWEET OMELET 2 fresh eggs. 1 dessertspoonful castor sugar. 1 tablespoonful heated jam

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