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.
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,
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
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.