Friday, February 13, 2009


As a rule, an omelet is a wholesome and inexpensive dish, yet one in the preparation of which cooks frequently fail, owing to carelessness of detail. With a little attention the housewife can easily become the perfect cook in this branch, as well as others.

The flavoring and the ingredients used may be varied indefinitely; but the principle is always the same. In making an omelet care should be taken that the omelet pan is hot and dry. To insure this, put a small quantity of lard into the pan; let it simmer a few minutes, and remove it; wipe the pan dry with a towel, and put in a little fresh lard, in which the omelet may be fried. Care should be taken that the lard does not burn, as it would spoil the color of the omelet.

It is better to make two or three small omelets than one very large one, as the latter cannot be well handled by a novice.

The omelet made of three eggs is the one recommended for beginners. Break the eggs separately; put them into a bowl, and whisk them thoroughly with a fork. (The longer they are beaten, the lighter will be the omelet.) Add a teaspoonful of milk, and beat up with the eggs; beat until the last moment before pouring into the pan, which should be over a hot fire. As soon as the omelet sets, remove the pan from the hottest part of the fire, slip a knife under it to prevent sticking to the pan; when the centre is almost firm, slant the pan; work the omelet in shape to fold easily and neatly; and, when slightly browned, hold a platter against the edge of the pan, and deftly turn it out upon the hot dish.

Salt mixed with the eggs prevents them from rising, and when used the omelet will look flabby; yet without salt it will taste insipid. Add a little salt to it just before folding it and turning out on the dish.

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