Home › Eggs › My Favorite Omelet

My Favorite Omelet

Six eggs, one tablespoon of butter, one tablespoon of flour, one cup of cold milk, one-half teaspoon of salt. Put the butter in a granite saucepan, and when it is melted (but not cooked hard), add the flour. Mix well. Now add the cold milk all at once, and stir until smooth.

Set aside to cool. Add the salt. Then separate the eggs, beating yolks until very light and whites until very stiff.

Fold first the yolks and then the whites into the sauce very carefully. Then put all into a granite baking dish and bake in moderate oven fifteen or twenty minutes. Serve immediately in the dish in which it was baked.- Mrs Grace E.

Dutton, Pasadena.

Orange Omelet, with Whipped Cream Three eggs, two tablespoons of powdered sugar, a few grains of salt, one teaspoon of lemon juice, two oranges, one-half tablespoon of butter, two and one-half tablespoons of orange juice; separate yolks from whites, beat yolks until thick and lemon colored, add seasonings, fold in whites beaten to a foam, cook in smooth frying pan or omelet pan in the hot butter, cook slowly, turning the pan that the omelet may brown evenly; when delicately browned underneath, place on the center or upper grate of the oven to cook or dry the top, fold, turn on hot platter, sprinkle with powdered sugar, garnish with slices of orange, serve with stiffly beaten whipped cream.