Fried Eggs - Potato Omelet
Description
This section is from the book "The American Woman's Cook Book", by Ruth Berolzheimer. Also available from Amazon: The Domestic Arts Edition of the American Woman's Cook Book.
Fried Eggs - Potato Omelet
Fried Eggs
No. 1 - Heat cooking-fat in a frying-pan and slip in the eggs. Cook as many eggs at one time as will fill the pan without touching one another. Baste with some of the fat, to cook the yolk. Cook slowly, for if the fat becomes very hot the eggs will be tough and hard to digest but if the temperature of the fat is kept down, the egg may be made as delicate as if poached in water.
Eggs may be fried very successfully by covering the pan as soon as the eggs have been added, and then placing it in the oven or over a very slow fire, so that the eggs will cook very slowly.
No. 2 - With Brown Butter -
6 eggs
3 tablespoons butter
Salt and pepper 1 teaspoon vinegar
Saute the eggs in one tablespoon butter until set, season with salt and pepper, and place on a platter. Brown two tablespoons butter in the pan, add one teaspoon vinegar, and when hot, pour over the eggs.
Chicken Or Tongue Omelet
2 tablespoons fat
2 tablespoons flour
1 cup cream or milk Salt and pepper Plain omelet
Chop the meat until it is very fine. Make a sauce of the fat, flour, and milk or cream. Add salt and pepper and chopped meat. Make a plain omelet and spread the meat mixture on it just before folding.
Mushroom Omelet
1 cup mushrooms 1 tablespoon fat 1/2 cup milk or cream 1 teaspoon salt
1/2 teaspoon pepper 1 tablespoon flour Plain omelet
Use fresh or canned mushrooms cut into bits. Melt the fat in a saucepan, add the mushrooms, the milk or cream, salt, pepper and flour which has been mixed to a paste with a little cold milk. Cook for five minutes, then set aside until the omelet is made. Spread the mushroom mixture over the omelet just before folding.
Mushroom And Tomato Omelet
3 cups tomatoes
1 cup mushrooms
2 tablespoons chopped onion 2 teaspoons sugar
Salt and pepper
6 eggs
1/2 cup milk
Strain the tomato, add the onion, sugar, salt and pepper and cook several minutes, then add the mushrooms, sliced very thin. Make a plain omelet of the eggs and milk. Pour part of the sauce over the omelet just before folding; fold; place on a hot plate; pour the remainder of the sauce around it and serve.
Oyster Omelet
12 oysters
1/2 tablespoon flour
2 tablespoons fat
1 cup cream
6 eggs
Salt and pepper
Chop the oysters. Make a sauce of the flour, fat, and cream. Add the well beaten eggs, season with salt and pepper, stir in the oysters and cook as a plain omelet.
Potato Omelet
4 cold boiled potatoes 3 tablespoons bacon fat Y2 tablespoon salt
1/8 teaspoon pepper
2 eggs
2 tablespoons milk
Cut the; potatoes into tiny cubes and cook in the bacon fat with the seasonings for five minutes. Beat the eggs slightly and add the milk, then pour over the potatoes. Cook slowly until set, fold, and turn on to a hot plate.
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