Omelets

The handbook of household management ... · Tegetmeier, W. B. · 1894

Source: The handbook of household management and cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

two eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a dessertspoonful of sugar ↝ Sugar, NFS [Sugars and honey]
chopped herbs
parsley ↝ Parsley, raw [Not included in a food category]
onion ↝ Onions, raw [Vegetables and Vegetable Products]
bacon ↝ Beef, bacon, cooked [Bacon]
half an ounce of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
the whites of the eggs ↝ Egg, white only, raw [Eggs and omelets]

Instructions (5)

Beat up two eggs with a dessertspoonful of sugar for sweet omelets, or for savoury with chopped herbs, parsley, onion, or bacon.
Put half an ounce of butter into the pan.
Pour in the omelet mixture.
Stir till set, and fold in half.
For omelet soufflée, beat the whites of the eggs to a froth and mix with the other ingredients.

Original Text

Omelets.—Omelets are made by beating up two eggs with a dessertspoonful of sugar for sweet omelets, or for savoury with chopped herbs, parsley, onion, or bacon; put half an ounce of butter into the pan, pour in the omelet, stir till set, and fold in half. Omelet soufflée is made by beating the whites of the eggs to a froth and mixing with the other ingredients.

Notes

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