Ingredients Jump to Instructions ↓

  1. 3 eggs

  2. 1/4 teaspoon salt

  3. 1 teaspoon flour

  4. 1 tablespoon cream or cold water

Instructions Jump to Ingredients ↑

  1. Instructions Separate the yolks from the whites of the eggs. Beat the yolks very stiff (success in making this omelet depends as much upon beating the yolks stiff as upon beating the whites stiff). Add flour and cream to yolks and beat again. Add salt to the whites, and beat until stiff and dry. Keep a bit of the white aside, but fold the rest in the yolk mixture. Turn into a hot, greased omelet pan. Put the extra egg white along the edge of the omelet farthest from the handle of the pan. Allow the omelet to set for a moment on a warm stove, then place in the oven and bake until risen and set. If allowed to bake too long, it will shrink. Make a crease across the center and fold one half over the other half so the egg white will seap between the folds. Slide onto a hot platter, garnish with parsley, and serve at once. Instead of putting the egg white between the folds of the omelet, it may be put on top of the omelet after the omelet is folded, and the omelet set in the oven long enough to brown the egg white. This omelet may be made with the same variations as the French omelet, or may be served with cream, parsley, or tomato sauce.


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