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OMELET
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DIRECTIONS
- Break the eggs, putting the yolks in one bowl and the whites in another.
- Beat the yolks until they are thick and creamy.
- Add the milk or water, with the salt and pepper, to the beaten yolks, and beat again.
- Beat the egg-whites until they are stiff and dry, and then "fold" them into the mixture in the other bowl.
- Melt the butter in an omelet-pan, and pour the mixture into this.
- With the fire turned very low, cook the omelet until it is a light brown on the under side, using a palette-knife to lift the edges from the pan.
- Put the omelet-pan in the lower oven of the stove, and allow the omelet to cook slowly on top.
- Take from the oven, fold one half of the omelet over the other half, slip it from the pan to a hot platter, and serve at once.
REMARKS
Any of the optional ingredients mentioned at the end of the recipe for Scrambled Eggs (page 132) may also be added to an omelet, if desired.
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