Beat the yolks of two eggs till light-colored and thick; add two tablespoonfuls of milk, one saltspoonful of salt, and one fourth of a saltspoonful of pepper. Beat the whites of two eggs till stiff and dry. Cut and fold them lightly into the yolks till just covered. Have a clean, smooth omelet pan. When hot, rub it round the edge with a teaspoonful of butter on a broad knife; let the butter run all over the pan and when bubbling turn in the pmelet quickly and spread it evenly on the pan. Lift the pan from the hottest part of the fire and cook carefully, until slightly browned underneath; slip the knife under to keep it from burning in the middle. Put it on the oven grate to dry (not brown) the top. When the whole centre is dry as you cut into it, run a knife round the edge, then under the half nearest the handle, and fold over to the right. Hold the edge of a hot platter against the lower edge of the pan, and invert the omelet upon the platter. Or add only half of the beaten whites to the yolks, and when nearly cooked spread the remainder over the top; let it heat through; fold over, and the white will burst out round the edge like a border of foam, making a foam omelet, or any fancy name you may choose to give it.
If you have no omelet pan, or no convenience for dry-ing the omelet in the oven, use a smooth iron spider or frying-pan with a tin cover, and double the quantities given. Heat the pan and the cover very hot. Butter the pan, turn in the mixture, cover it, and place on the back of the stove for five minutes, or till firm. Fold as usual. Omelets should be only slightly browned, never burned, as the flavor of scorched egg is not agreeable.
Fig. 10. Plain Omelet.
One tablespoonful of chopped parsley, or a teaspoonful of fine grated onion, or two or three tablespoonfuls of grated sweet corn may be added to the yolks before cooking.
Thin slices of cold ham, or three spoonfuls of chopped ham, veal, or chicken; stewed tomatoes or raw tomatoes sliced; chopped mushrooms, shrimps, oysters which have been par boiled and drained; cooked clams, chopped fine; or grated cheese, - may be spread on the omelet before folding, giving all the varieties of fancy omelets, each variety taking the name of the additional ingredient.
No 2. - Beat six eggs until light and foamy with a Dover egg-beater; add half a teaspoonful of salt and one scant salt-spoonful of pepper, and one cup of milk. Fry a large spoonful at a time in a hot pan or on a griddle, and roll over quickly like a French pancake. This is a convenient way where the family come irregularly to breakfast. The mix-/ture may stand for some time if beaten again thoroughly before frying.
Beat four eggs slightly with a spoon till you can take up a spoonful. Add a scant half-teaspoonful of salt, half a saltspoonful of pepper, four tablespoonfuls of milk or cream, and mix well. Butter a hot omelet pan, and before the butter browns turn in the mixture. Then with the point of a fork pick or lift up the cooked egg from the centre and let the uncooked egg run under. This leaves the butter on the pan, and is better than stirring. Continue the lifting until the whole is of a soft creamy consistency; then place it over a hotter part of the fire to brown slightly; fold and turn out as usual.
Allow a teaspoonful of powdered sugar to each egg, and omit the pepper. Mix and cook as in Omelet No. 1, and when ready to fold put two or three tablespoonfuls of any kind of preserves, marmalade, or jelly on the top. Fold and sprinkle with sugar.
The thinly grated rind of one orange and three tablespoonfuls of the juice, three eggs, and three tea-spoonfuls of powdered sugar. Beat the yolks; add the sugar, rind, and juice; fold in the beaten whites, and cook as in Omelet, No. 1. Fold, turn out, sprinkle thickly with powdered sugar, and score in diagonal lines with a clean red-hot poker. The burnt sugar gives to the omelet a delicious flavor. Or cut the orange into sections, remove the seeds and tough inner skin; cut each section into pieces, and mix with the yolks before cooking; or spread part of the orange over the omelet before folding, and sprinkle the remainder over the sugared top.
Fig. 11. Orange Omelet.
This is a convenient dessert for an emergency, and may be prepared in ten minutes if one have the oranges.
Allow a heaping teaspoonful of powdered sugar, a few drops of lemon or vanilla for flavoring, and two whites to each yolk. To make a small omelet, beat the yolks of two eggs till light and thick; add two heaping teaspoonfuls of powdered sugar and half a teaspoonful of lemon or vanilla. Beat the whites of four eggs till stiff and dry, and fold them lightly into the yolks. Put it by the tablespoonfuls lightly into a well-buttered baking-dish. Cook in a moderate oven about twelve minutes, or till well puffed up and a straw comes out clean. Serve at once, as it falls quickly.