Omelet
- Ingredients
- 2 eggs
- ½ teaspoon salt
- Pepper
- 2 tablespoons milk or water
- 1 tablespoon butter
- Utensils
- 2 bowls
- Dover beater
- Tablespoon
- Omelet-pan
- Palette-knife
- Directions
- Break the eggs, putting the yolks in one bowl and the whites in another.
- Beat the yolks until they are thick and creamy.
- Add the milk or water, with the salt and pepper, to the beaten yolks, and beat again.
- Beat the egg-whites until they are stiff and dry, and then "fold" them into the mixture in the other bowl.
- Melt the butter in an omelet-pan, and pour the mixture into this.
- With the fire turned very low, cook the omelet until it is a light brown on the under side, using a palette-knife to lift the edges from the pan.
- Put the omelet-pan in the lower oven of the stove, and allow the omelet to cook slowly on top.
- Take from the oven, fold one half of the omelet over the other half, slip it from the pan to a hot platter, and serve at once.
- Remarks
Any of the optional ingredients mentioned at the end of the recipe for Scrambled Eggs may also be added to an omelet, if desired.
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