Water Omelet

Ingredients

• three eggs
• a teaspoon or so cold water
• a tablespoon butter

Method

1. 1

   Stir eggs with water, salt, and pepper.

2. 2

   Cook in a hot buttered pan until set, then serve.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 179. The excerpt below is the record exactly as published.

a tablespoon butter in a pan, pour in the mixture and set the pan into a hot oven ; when it thickens, pour over it the remaining whites of eggs well beaten, re- turn it to the oven and let it bake a delicate brown. Slip off on large plate, and eat as soon as done. Sweet Omelet — (Baked). Mix yolks of four eggs with four heaping teaspoons powdered sugar ; add teaspoon vanilla and care- fully cut into this tne well-frothed whites ; pour it on a thick metal dish well buttered and bake till brown, about ten minutes. Place dish on a hot platter and serve at once. If liked, dust with sugar just before placing in oven, and the chopped rind of half a lemon may be added. This may be baked in an iron frying-pan and slipped carefully upon the hot platter. . Sweet <?77i«fo^.r— (Fried). Mix with the beaten yolks of seven eggs two teaspoons powdered loaf-sugar, the grated rind of half a lemon, and a little cream ; add the beaten whites, whip up all together and fry quickly so as not to scorch it ; when set, turn in the ends, sift pounded loaf sugar upon it, and glaze with a red-hot salamander or shovel ; or use sugar with, any plain omelet recipe instead of pep- per and salt. For a Fruit Omelet enclose in the center any kind of jelly, marmalade or jam — currant or grape jelly is best. To make a Chocolate Omelet, put over the eggs when slightly firm a tablespoon scraped chocolate mixed to a paste with two eggs ; fold as soon as set, sprinkle powdered sugar or cinnamon over and serve. Vegetable Omelet — Make a puree by mashing up ready-dressed vegetables together with a little milk, cream or gravy, and som& seasoning. Tne most suitable vegetables are cucuuibers, artichokes, onions, sorrel, green peas, tomatoes, lentils, mushrooms, asparagus tops, potatoes, truffles, or turnips. Prepare some eggs by slightly beating and straining them ; pour them into a nice hot frying-pan, well-buttered ; spread the puree in the center, and when perfectly hot, fold and serve. Or, cold vegetables may be merely chopped small, then fried in a little butter, and some beaten and seasoned eggs poured over. Water Omelet — Break eggs in a bowl, stir rather than beat, and to each three eggs add a teaspoon or so cold water

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