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Learn to Eat Healthy by Maya Gavric
This book is simply an easy to read and follow guidebook with over hundred, easy to prepare, healthy, and tasty recipes with full nutritional information, and step by step instructions. More...

Grandma's Basic Omelet


Beat the yolks of three eggs to a cream and beat the whites to a stiff froth. Add to the yolks three tablespoons of milk or cream, one tablespoon of very finely grated bread crumbs, and season lightly with salt; lastly, fold, not stir, the whites lightly in. An omelet pan is the best utensil for cooking, but if that is not on hand, an earthenware pudding dish which will stand the heat is good; an iron spider will do, but a larger omelet would need to be prepared.

A tin pan is not good for preparing omelet, because it will burn rapidly and it will develop burned spots. Whatever the utensil used, it should be hot, the heat clear and steady, and readys by the time the eggs are beaten.

Butter the dish well and gently pour in the omelet mixture; cover, and place the pan on the range where the heat will be continuous. Do not stir, but carefully, as the egg sets, lift the omelet occasionally by slipping a broad-bladed knife under it, or with a fork by dipping in here and there. It should cook quickly, but not so quickly to burn; three to five minutes will generally be ample time. When the middle of the omelet is set, it may be put under broiler or into a hot oven to dry the top. As soon as the center is dry, it should be removed immediately, as it will be hard and indigestible if overdone. To dish, loosen from the pan by running a knife under it, lay a hot platter, bottom upward, over the pan, and invert the latter so as to shake out the omelet gently, browned side uppermost; or if preferred, double one part over the other before dishing. Serve at once, or it will fall.

An omelet of three eggs is sufficient for two people; if more is desired, a second omelet of three eggs may be made. Larger ones are not so light nor so easily prepared. The dish used should be reserved for that purpose alone, and should be kept as smooth and dry as possible.


Various omelets may be made by adding other ingredients and preparing the same as for plain omelets.

Two or three tablespoons of chopped ham and water instead of milk, with a little salt and ground black pepper, may be combined with the eggs and called a ham omelet. Garnish with crumbled bacon and fresh cilantro or parsley (optional).

Two or three tablespoons of shredded cheese, with a little salt and ground black pepper, may be combined with the eggs and called a cheese omelet. Garnish with teaspoon of chopped fresh parsley and serve.

Two or three tablespoons of orange juice instead of milk, with a little grated rind for flavor and three tablespoonfuls of sugar, may be combined with the eggs and called an orange omelet.

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Helpful Tips

In beating eggs, a little salt added to the whites helps to bring them to a froth more quickly.

When frothed whites are to be mixed with a heavier or more solid substance, great care must be taken not to break down the froth. The object of beating being to mix in air, rough handling afterwards would render the beating useless; the mixing must therefore be done very carefully. They should be folded or wrapped up in the other substance, but the mixing also must be thorough, for any pieces of white separated from the rest will toughen and taste leathery, besides failing in the special purpose of giving lightness to the mixture. After mixing lightly and perfectly all such preparations should be cooked at once.

The white "speck" always should be removed from a broken egg, as it is easily distinguished after cooking, and in anything of a liquid nature, such as custards, sauces, etc., it would be hard and unpleasant.

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