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Green Corn Omelet (Good-sized ears of corn eggs)
4 good-sized ears of corn; 5 eggs; 2 tablespoonfuls cream; 1/4 teaspoonful salt; a little pepper; 1 tablespoonful butter.
Score lengthwise and scrape out the pulp of the corn. Beat the eggs, yolks and whites separately. Mix well together the corn, cream, yolks of eggs, and the seasoning, and give them a brisk beating for a minute or two. Put the butter in the omelet pan and while it is heating, add the stiffly beaten whites of the eggs to the other ingredients, folding them in lightly; pour it into the hot butter and cook as any omelet, raising the centre with a broad knife and tipping the pan to let all the uncooked part reach the hot pan. As soon as nicely browned and evenly cooked, fold over, turn out on a hot platter, and serve at once.
A puffed corn omelet that depends entirely on fresh sweet corn scraped rather than cut from the cob. It works in a modern skillet with almost no adjustment.
- Scoring and scrapingRun a knife tip down the centre of each row of kernels to split them, then scrape the cob with the back of a knife or a spoon. This gives milky pulp rather than whole kernels, which is what binds the omelet; cut kernels will make it lumpy and watery.
- Corn quantityFour good-sized ears yield roughly 1 to 1 1/2 cups of scraped pulp. Modern supersweet varieties tend to be juicier, so drain off any pooled liquid before mixing or the omelet may weep.
- CreamTwo tablespoons of heavy cream. Cream of this period varied in richness; light cream or half-and-half also works here.
- Pan and heatA 10-inch nonstick or well-seasoned skillet over medium heat. Too high and the sugary corn pulp scorches before the interior sets.
- Folding the whitesBeat the whites to soft-stiff peaks and fold them in only when the butter is already hot. A souffle-style omelet deflates within a minute or two of folding, so have the pan ready first.
- DonenessTotal cooking time is about 5 to 7 minutes. The centre should still be slightly soft when you fold it over; it will finish on the hot platter.
- YieldServes two as a main course or four as a side. It does not hold, so cook it last and carry it straight to the table.