2 tablespoons milk
Pinch of salt
black pepper to taste
1 teaspoon butter
- Beat the yolks of two eggs, add
two tablespoons of milk, salt
- Beat the egg whites till stiff
and dry. Cut and
fold them into the yolks till just covered.
- Have a clean, smooth
omelet pan ready and hot. Rub well with a teaspoon of
butter; make sure that the butter is all over the pan.
- Turn in the prepared eggs and
spread evenly on the pan. Cook until slightly browned underneath,
being careful not to let it burn; set in a hot oven or under the
broiler until dry on the top.
When dry throughout, run a knife round the edge, tip the pan to one
side, fold the omelet and turn out on a hot platter.
TIP: A little
chopped parsley, a little fine grated onion, a tablespoon or two of
ham, veal or chicken may be spread on the omelet before folding.
This may be made
by beating the whites and yolks together for a plain omelet.
|Did You Know?
|With the amount of added
sugar, the beating for meringues takes longer than for unsweetened
whites. Using a mixer is much easier for those of average arm
strength and endurance. Neither a blender nor a food processor
will aerate the whites properly.
Finer sugars dissolve more readily and more quickly and will produce a
smoother, glossier meringue than coarser sugars, they will also produce
one of less volume. Finer sugars must still be added slowly and the
meringue mixture beaten to the proper stage. Be very cautious when
adding very fine sugars. They have a tendency to float in the air and
it’s easy to end up with more sugar on the chef than in the
Confectioners’ sugar contains cornstarch and may produce a slightly