Reference > Farmer's Cookbook > EGGS > Plain Omelet
  Omelets Omelet with Meat or Vegetables  
CONTENTS · BIBLIOGRAPHIC RECORD

Plain Omelet

4 eggs
4 tablespoons hot water
1/2 teaspoon salt
1 tablespoon butter
Few grains pepper
11/2 cups Thin White Sauce

Separate yolks from whites. To yolks add salt, pepper, and hot water and beat until thick and lemon-colored. Beat whites until stiff, cutting and folding them into first mixture until they have taken up mixture. Heat omelet pan, and butter sides and bottom. Turn in mixture, spread evenly, place on range where it will cook slowly, occasionally turning the pan that omelet may brown evenly. When well “puffed” and delicately browned underneath, place pan on centre grate of oven to finish cooking the top. The omelet is cooked if it is firm to the touch when pressed by the finger. If it clings to the finger like the beaten white of egg, it needs longer cooking. Fold, and turn on hot plater, and pour around one and one-half cups Thin White Sauce

Milk is sometimes used in place of hot water, but hot water makes a more tender omelet. A few grains baking powder are used by some cooks to hold up an omelet.


CONTENTS · BIBLIOGRAPHIC RECORD
  Omelets Omelet with Meat or Vegetables  
 
Loading
Click here to shop the Bartleby Bookstore.

Shakespeare · Bible · Strunk · Anatomy · Nonfiction · Quotations · Reference · Fiction · Poetry
© 1993–2014 Bartleby.com · [Top 150] · Subjects · Titles · Authors