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Classic
Cook Books
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page 121
egg in a saucer before using.
For preserving eggs for winter use, always secure fresh ones; after packing,
cover closely and keep in a cool place.
TO MAKE OMELETS.
To make an omelet, beat the yolks until thick and creamy, then add the milk, the
salt, pepper, and flour if any is used, and lastly the whites beaten to a stiff
froth. Have the skillet as hot as it can be without scorching the butter; put in
a table-spoon of butter and pour in the omelet, which should at once begin to
bubble and rise in flakes. Slip under it a thin, broad-bladed knife, and every
now and then raise it up to prevent burning. As soon as the under side is hard
enough to hold together, and the eggs begin to "set," fold over, shake the
skillet so as to entirely free the omelet, carefully slide it on a hot platter,
and serve at once. It should be cooked in from three to five minutes.
To bake an omelet, place in the frying-pan on top of stove until it begins to
"set" in the middle, then place in a rather hot oven; when slightly browned,
fold if you like, or turn a hot dish on top of the pan, upset the latter with a
quick motion, and so dish the omelet with the under side uppermost. It should be
baked in from five to ten minutes. Where a large quantity of eggs are used,
instead of making into one large omelet, divide and make several, sending each
to the table as soon as done.
Ham, chicken, and all kinds of meat omelets, are made by chopping the meat fine
and placing between the folds before dishing.
For a plain, easily-made omelet, take three table-spoons milk and a pinch of
salt for each egg; beat the eggs lightly for three or four minutes, pour them
into a hot pan in which a piece of butter the size of a walnut has just been
melted, cook three or four minutes, fold over and serve at once. Some scald a
little parsley, pour off the water, chop it, and mix with the omelet just before
pouring into the pan.
BOILED EGGS.
Put them on in cold water, and when it has boiled the eggs will be done, the
whites being soft and digestible, as they are not when put on in boiling water.
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