The King of Oude's Omlet

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Time: Cook: 7 min Total: 7 min
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (7)

five fine fresh eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
two dessertspoonsful of milk or cream ↝ Milk, NFS [Milk, reduced fat]
a small teaspoonful of salt ↝ Salt, table, iodized [Spices and Herbs]
one—or half that quantity for 612English eaters—of cayenne pepper ↝ Spices, pepper, red or cayenne [Spices and Herbs]
three of minced mint ↝ Spearmint, fresh [Spices and Herbs]
two dessertspoonsful of young leeks, or of mild onions chopped small ↝ Leeks [Onions]
an ounce and a half of good butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (6)

Whisk up very lightly, after having cleared them in the usual way, five fine fresh eggs.
Add to them two dessertspoonsful of milk or cream, a small teaspoonful of salt, one—or half that quantity for 612English eaters—of cayenne pepper, three of minced mint, and two dessertspoonsful of young leeks, or of mild onions chopped small.
Dissolve an ounce and a half of good butter in a frying-pan about the size of a plate, or should a larger one of necessity be used, raise the handle so as to throw the omlet entirely to the opposite side.
Pour in the eggs.
When the omlet, which should be kept as thick as possible, is well risen and quite firm, and of a fine light brown underneath, slide it on to a very hot dish, and fold it together “like a turnover,” the brown side uppermost.
Six or seven minutes will fry it.

Original Text

THE KING OF OUDE’S OMLET.

Whisk up very lightly, after having cleared them in the usual way, five fine fresh eggs; add to them two dessertspoonsful of milk or cream, a small teaspoonful of salt, one—or half that quantity for 612English eaters—of cayenne pepper, three of minced mint, and two dessertspoonsful of young leeks, or of mild onions chopped small. Dissolve an ounce and a half of good butter in a frying-pan about the size of a plate, or should a larger one of necessity be used, raise the handle so as to throw the omlet entirely to the opposite side; pour in the eggs, and when the omlet, which should be kept as thick as possible, is well risen and quite firm, and of a fine light brown underneath, slide it on to a very hot dish, and fold it together “like a turnover,” the brown side uppermost: six or seven minutes will fry it. This receipt is given to the reader in a very modified form, the fiery original which we transcribe being likely to find but few admirers here we apprehend: the proportion of leeks or onions might still be much diminished with advantage:—“Five eggs, two tolahs of milk, one masha of salt, two mashas of cayenne pepper, three of mint, and two tolahs of leeks.”

Notes

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