545. Omelette with Herbs

The Modern Housewife · Soyer, Alexis · 1849
Source
The Modern Housewife
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
for variations
Instructions (13)
  1. Break six eggs in a basin or stewpan.
  2. Add to it a teaspoonful of chopped parsley, one of chopped eschalot or spring onions, half ditto of salt, and a pinch of pepper.
  3. Beat it well up together.
  4. Put into an omelette-pan, that is, a small frying-pan six inches in diameter, two ounces of butter, which melt.
  5. Then pour in the eggs.
  6. Stir round with a spoon.
  7. As soon as it begins to set, lightly move it to that part of the pan opposite the handle, so that it occupies only one third.
  8. Hold it so that that part of the pan is the lowest.
  9. Move with a spoon the outside edges over, and let it remain half a minute, so that it obtains a good color.
  10. Turn it over on to the dish so that the bottom is at the top.
  11. They must not be too much done, and served very hot.
Variations
  1. Omelettes of ham, Parmesan, &c., are all made as the above, with the addition that these articles must have been properly cooked previously, and well chopped up, so as to mix well with the eggs.
  2. Beat them up well together, and cook in a pan the same way, or a little grated cheese may be added.
Original Text
545. Omelette with Herbs.—Break six eggs in a basin or stewpan, and add to it a teaspoonful of chopped parsley, and one of chopped eschalot or spring onions, half ditto of salt, and a pinch of pepper, and beat it well up together. Put into an omelette-pan, that is, a small frying-pan six inches in diameter, two ounces of butter, which melt, then pour in the eggs, stir round with a spoon; as soon as it begins to set, lightly move it to that part of the pan opposite the handle, so that it occupies only one third, hold it so that that part of the pan is the lowest, move with a spoon the outside edges over, and let it remain half a minute, so that it obtains a good color, turn it over on to the dish so that the bottom is at the top. They must not be too much done, and served very hot. They may be served plain, or with the addition of any gravy. Omelettes of ham, Parmesan, &c., are all made as the above, with the addition that these articles must have been properly cooked previously, and well chopped up, so as to mix well with the eggs, beat them up well together, and cook in a pan the same way, or a little grated cheese may be added. This I beg of you to practise; though simple, there is some art in making it.
Notes
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