Sweet Omelet

Ingredients

• Two fresh eggs
• One dessertspoonful castor sugar
• One 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 out 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 Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 46. The excerpt below is the record exactly as published.

Sweet Omelet. Two fresh eggs. One dessertspoonful castor One tablespoonful heated jam

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