Home › The Principles of Cookery › Omelet, Plain

Omelet, Plain

The following recipe is by the often-quoted M. Soyer. "Break four eggs into a basin, add half a tea-spoonful of salt, and a quarter of a tea-spoonful of pepper, and beat them well up with a fork. Put into the frying-pan an ounce and a half of butter, lard, or oil; place it on the fire, and when hot pour in the eggs, and keep on mixing them quickly with a spoon till they are delicately set; then let them slip to the edge of the pan, laying hold by the handle, and raising it slantwise, which will give an elongated form to the omelet; turn in the edges, let it rest a moment to set, turn it over on a dish, and serve. It ought to be of a rich yellow colour, done to a nicety, and as light and delicate as possible. Two table-spoonfuls of milk, and one ounce of the crumb of bread, cut into thin slices, may be added."