Plain Omelet
A dish built around eggs and few grains pepper.
contains dairycontains eggs
Ingredients
US
Metric
- 4 eggs
- 2 ml salt
- Few grains pepper
- 59 ml hot water
- 15 ml butter
- 350 ml Thin White Sauce
Make it lactose-friendly
- 1 tablespoon butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Separate yolks from whites. Beat yolks until thick and lemon-colored; add salt, pepper, and hot water. Beat whites until stiff and dry, cutting and folding them into first mixture until they have taken up mixture. Heat omelet pan, and butter sides and bottom. Turn in mixture, spread evenly, place on range where it will cook slowly, occasionally turning the pan that omelet may brown evenly. When well “puffed” and delicately browned underneath, place pan on centre grate of oven to finish cooking the top. The omelet is cooked if it is firm to the touch when pressed by the finger. If it clings to the finger like the beaten white of egg, it needs longer cooking. Fold, and turn on hot platter, and pour around one and one-half cups Thin White Sauce.
- Milk is sometimes used in place of hot water, but hot water makes a more tender omelet. A few grains baking powder are used by some cooks to hold up an omelet.
Nutrition (estimated, per serving)
| Calories | 289 |
|---|---|
| Protein | 32.5 g |
| Fat | 15.6 g |
| Carbs | 2.1 g |
| Fiber | 0.0 g |
| Sodium | 1035 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States