Onion Omelet

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Time: Cook: 10 min Total: 10 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

yolks of 3 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
1/2 teaspoonful of salt ↝ Salt, table, iodized [Spices and Herbs]
a fresh chilli sliced
whites ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a small piece of butter, about the size of a walnut ↝ Butter, stick, unsalted [Dairy and Egg Products]
a small button onion chopped fine ↝ Onions, raw [Vegetables and Vegetable Products]

Instructions (5)

Take in a basin the yolks of 3 eggs with 1/2 teaspoonful of salt, and a fresh chilli sliced.
Whisk the whites in a second basin.
Put a small piece of butter, about the size of a walnut, into an omelet pan and heat it.
Now stir together gently the yolks and whites, adding a small button onion chopped fine.
Pour the mixture into the omelet pan and place it on the trivet some distance from the fire, or on the oven.

Original Text

Onion Omelet.
Take in a basin the yolks of 3 eggs with ½ teaspoonful of
salt, and a fresh chilli sliced.
Whisk the whites in a second basin. Put a small piece of
butter, about the size of a walnut, into an omelet pan and heat
it. Now stir together gently the yolks and whites, adding a
small button onion chopped fine.
Pour the mixture into the omelet pan and place it on the
trivet some distance from the fire, or on the oven.
It takes about 10 minutes to cook.

Notes

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