A COMMON OMLET

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (4)
Instructions (6)
  1. Break eggs singly and carefully.
  2. Clear them in the way already pointed out in the introduction to boiled puddings, or when they are sufficiently whisked pour them through a sieve, and resume the beating until they are very light.
  3. Add salt and pepper.
  4. Dissolve butter in a small frying-pan.
  5. Pour in the eggs.
  6. As soon as the omlet is well risen and firm throughout, slide it on to a hot dish, fold it together like a turnover, and serve it immediately.
Original Text
A COMMON OMLET. Six eggs are sufficient for an omlet of moderate size. Let them be very fresh; break them singly and carefully; clear them in the way we have already pointed out in the introduction to boiled puddings, or when they are sufficiently whisked pour them through a sieve, and resume the beating until they are very light. Add to them from half to a whole teaspoonful of salt, and a seasoning of pepper. Dissolve in a small frying-pan a couple of ounces of butter, pour in the eggs, and as soon as the omlet is well risen and firm throughout, slide it on to a hot dish, fold it together like a turnover, and serve it immediately; from five to seven minutes will fry it. 381For other varieties of the omlet, see the observations which precede this. Eggs, 5; butter, 2 oz.; seasoning of salt and pepper: 5 to 7 minutes.
Notes
—