Basic Omelet


2 eggs, separated
2 tablespoons milk
Pinch of salt
Freshly ground black pepper to taste
1 teaspoon butter

Makes 1 serving.

  • Beat the yolks of two eggs, add two tablespoons of milk,  salt and pepper.
  • 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 chopped ham, veal or chicken may be spread on the omelet before folding.

NOTE: This may be made by beating the whites and yolks together for a plain omelet.

Real Cooking

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 meringue. 

Confectioners’ sugar contains cornstarch and may produce a slightly drier meringue.