Make a slight incision with a knife through the middle of the omelet at right angles to the handle of the pan, and fold the omelet over upon itself away from the handle of the pan.
Then turn the omelet upon a platter (see Figure 40).
Use 1/2 cupful of jelly for the Foamy Omelet recipe.
Method of holding pan to turn an omelet on to a platter 41.
Place the fat in an omelet pan, heat, and turn the omeletinto it.
Sweet Omelet may be made as follows: Add 4 tablespoonfuls of powdered sugar to the Foamy Omelet mixture; after cooking, spread with softened jelly; after folding, sprinkle with powdered sugar.
Cook slowly, occasionally turning the pan so that the omelet may brown evenly When the omelet is set and delicately browned underneath, place it in a hot oven for a few minutes to dry the top.
Foamy Omelet may be varied by using tomato juice instead of milk.
The omelet and the fruit had but filled some of the minor vacancies within us and we were ready again on the stroke of two.
I made motions of beating up an omelet and clucked like a hen that has laid an egg.
Dry out in oven, fold over in half and serve immediately on hot platter, or if desired serve with tomato sauce page 36 added before omelet is folded.
Melt 1 teaspoon fat in hot frying pan; pour in eggs; cook slowly until egg is set; lift edges of omelet allowing thin portions to run underneath; when brown underneath, fold over and serve on hot platter.
Frequent bursts of laughter arose as Anne described Arline's valiant attempt at making a Spanish omelet from a recipe in a cook-book she had purchased that very day for twenty-five cents at the little book store just below the campus.
It was called the 'Model Housewife,' but the omelet was really a dreadful affair," continued Anne.
Heat the fat in an omeletpan or a small frying pan, and when it is hot add the egg mixture.
Heat the fat in anomelet pan or a frying pan, and when it is hot pour the mixture into it.
MENU Sliced Bananas Cream of Wheat Graham Muffins Butter Puff Omelet Coffee In most homes, breakfast is a meal that is gathered together with as little thought and preparation as possible.
Grated cheese added to an omelet gives it a delightful flavor.
This applies particularly to any spongy mixture, such as puff omelet and soufflé, as these dishes shrink upon standing and become less appetizing in both appearance and texture.
To cook the omelet, proceed according to the directions given for making puff omeletin Art.
The simplest type of omelet, which is known as plain omelet, does not differ materially from scrambled eggs, except that the whole is collected in a mass in an omelet shape.
If an omelet of this kind stands for any length of time after it is served, it will shrink and be much less appetizing.
Then slide the omelet on a hot platter, garnish with lettuce or parsley, and serve at once.
Repeat until all of the egg has been cooked and an oblong-shaped omelet is formed.
Such an omelet is also less concentrated than a plain omelet, for the tomatoes provide bulk and additional water is added.
No difficulty will be experienced in making such an omelet if the directions in the recipe here given are followed explicitly.
The whites of the eggs must not be over-beaten, as too much beating will cause the loss of air and will not permit the omelet to become sufficiently light.
Since such an omelet is a high-protein dish, it should never be served in the same meal in which meat, fish, or other protein foods are served, but should be used as the main dish of a luncheon or a light supper.
If an additional amount of protein in the form of casein is desired in an omelet, the accompanying recipe for cheese omelet should be tried.
Let the omelet "set," then put it into the hot oven to brown.
To caramelize sugar: Put in a smooth granite saucepan or omelet pan, place over hot part of stove and stir constantly until melted and of the color of maple syrup.
Have platter heated on which the omelet is to be served.
Sheet iron makes excellent shallow pans for baking cookies and other cakes, very satisfactory bread pans, and the best kind of pans for omelet and other frying.
For instance, rice that has been cooked and is not used may be utilized in soups, combined with pancake, muffin, or omelet mixtures, or made into puddings by mixing it with a custard and then baking.
If there is any cold chicken to be had," Emily added, "I undertake to follow the omelet with a mayonnaise.
The advantage of the omelet I have here given is that it keeps plump and tender till cold, so that five minutes of waiting does not turn it into leather, the great objection with omelets generally.
Or you have no meat, then you have eggs, and what better than an omelet and such an omelet as the following?
If your omeletis to be sweet, before you fold it put in a layer of preserves.
Make a savoury omelet with chopped ham, parsley, etc.
The omelet should only be made just before serving, as it will get tough, etc.
I will only ask you, Father, at what part of a dinner an oyster-omelet ought to be served?
But if I proposed to my husband to give him an oyster-omelet after his puddings and his pies, I should not be surprised if he said to me, 'My dear, have you taken leave of your senses?
I order the oyster-omelet to come in with the cheese.
Her ladyship proposed to serve the omelet with the cheese.
After eating jelly, cream, and ice-pudding, could you even look at an oyster-omelet without shuddering?
Such a contrast to her tone when the omelet presented itself in the order of the dishes!
My dear lady," he said, "I know no more when the omelet ought to be served than Mrs. Eyrecourt herself!
She wished to know if the oyster-omelet (accompanying the cheese) had been received as a welcome dish, and treated with a just recognition of its merits.
On removing, fold omelet over with a cake-turner, place on a hot plate and garnish with parsley.
Season well, allow to brown down again, then fold like an omelet and serve on a hot platter garnished with parsley.
A delicious green corn omelet has the pulp from two ears of green corn, grated from the cob, added just before cooking.
Cover half the omelet before folding and garnish the folded omelet with some of the most perfect mushrooms.
If the oven is not too hot, the omelet may be baked, but it should be set on something to keep it from the bottom of the oven and may need to have a pan turned over it.
Cover with omelet mixture, bake in moderate oven till eggs are just creamy and delicately browned; serve at once.
This omelet may be baked in muffin rings on a griddle as may many omelets.
Or, simmer onions in oil, drain oil into omelet pan, cookomelet and cover with onions before folding.
Lemon butter sauce may be spread over the omelet after it is on the platter.
The plain omelet may be varied by mixing some garnish with the eggs and spreading it over the top before folding, or serving it around the omelet on the platter.
When the material is to be folded in, leave the center of the omelet a little thinner.
Euro Hold omeletfor a moment over the fire to take a delicate cream color underneath.
Omelet Variations= =Apple and Onion=--Garnish omelet with apple and onion sauce.
Half the time the omelet was burned, for Kitty was becoming more forgetful than ever, and more often than not did not remember the omelet at all until she smelled it smoking.
Heat an omelet pan, rub the bottom and sides with the butter, and turn in the omelet, spreading it evenly on the pan.
A] The omeletrecipes given are for individual portions.
Scrambled Eggs Double the quantity of milk given for Creamy Omelet and stir all the time while cooking.
Beat the egg slightly, add the milk and seasonings, put the butter in the hot omelet pan and, when melted, turn in the mixture.
The best results will be obtained by making an omelet of not more than four eggs, as larger omelets are difficult to cook thoroughly and to handle well.
Demonstrate the cooking of the omelet before the entire class.
Melt the butter in a small frying or omelet pan; pour in the eggs, and stir quickly up from the bottom of the pan, until the whole is a soft yellow mass.
The omelet should not be firm throughout, like a pancake, but should be moist and succulent in the middle.
Make the butter quite hot in a frying or omelet pan.
An omelet soufflée, left in the oven two or three minutes over time, will be quite spoilt, and become tough and leathery.
Some practice is required to make the plain omelet to perfection, as the art consists in folding the omeletjust at the right moment, before the eggs used in them are too much set.
A cheese omelet is made by adding grated Parmesan or other cheese to the mixture.
To make an omelet successfully, a very quick fire is necessary; an omelet should not take more than three minutes to cook.
A very sharp fire is essential, and the omelet should not take more than three minutes in the making.
The omelet should then be served with a rich gravy poured round it.
Sprinkle a plain omelet with plenty of powdered sugar, burn with a red-hot poker, pour two ponies of cognac around the omelet, and set afire before bringing to the table.
Make an omelet with twelve eggs, and before turning over on platter fill with the peas.
Melt two ounces of butter in an omelet pan, then add a can of sliced cepes, season with salt and pepper, and fry them.
Serve the omelet on a platter with sauce Colbert around it.
Simmer slowly until soft, in an omelet pan in one ounce of butter.
Then put the omelet pan on the fire with a small piece of sweet butter in it, add twelve beaten eggs, season with salt and pepper, add the egg plant, and then cook the omelet in the usual manner.
Do not attempt to make an omelet with more than two eggs until you become expert.
The omelet is a French dish, and is made to perfection by the French cook.
A perfect omelet is rolled or folded over, and is creamy within and a golden brown without.
Omelet pans" are made for the purpose, but a small frying pan may be used.
The novice should see an omelet made, as there is a "knack" in the motion not to be conveyed by words.
Smooth the mass of egg over the whole surface of the pan that the omelet may become brown underneath.
Make a plain sweet omelet as directed above, adding rather less sugar--about half.
When the whole is set, as it will quickly do, slide off the omelet from the frying-pan on to a hot dish with an egg-slice, and serve.
Most good judges consider that apricot jam is the best, and if the sweet omelet itself be flavoured with a little essence of vanilla, the result is generally considered one of the nicest sweets that can be sent to table.
Proceed in every respect, in making the omelet, as directed for plain omelet above.
An omelet au rhum is simply a sweet omelet, plain, with plenty of powdered sugar sprinkled over the top, with some rum ignited poured over it just before it is sent to table.
Slide off the omelet on to a hot dish with an egg-slice.
A plain omelet may be roughly described as settings of eggs well beaten up by stirring them up in hot butter.
A most delicious omelet can be made by chopping up some preserved slices of pine-apple, and placing this in the omelet, and making the pine-apple syrup hot and pouring it round the base.
As soon as it is nearly set, with perhaps only a dessertspoonful of liquid left unset, turn the omelet over, one half on to the other half, in the shape of a semicircle, and bring the spoonful of unset fluid to join them over the edge.
In making an omelet souffle, sweet, you can proceed in exactly the same manner as making a cheese souffle, with the exception that you add two tablespoonfuls of powdered sugar instead of two tablespoonfuls of grated cheese.
The probable reason why two such undoubtedly great authorities as Soyer and Francatelli should differ is that in making one kind of omelet you would use less butter than in making another.
When onion is used in making an omelet a little extra pepper should be added.
Make an ordinary plain omelet with six eggs and either two or four ounces of butter, as directed for making omelet, plain.
As it begins to set round the edges, turn it over and heap it up in the middle, and then slide the omeletoff on to a plated-edged baking dish, which must be well buttered.
Have hot omelet pan bottom covered well with lard or butter; pour in eggs; lower fire and cook slowly, lifting up with spatula at different places to let raw egg to bottom.
Spanish Stuffed Tomato Omelet Soak one cup bread crumbs in one-half cup boiling milk, add tablespoon butter, salt, pepper, teaspoon onion juice.
Wash and drain in a colander 1 pint strawberries, put them in a dish with ½ cup sugar and set aside until omelet is made.
Prepare 3 or 4 omelets the same as in foregoing recipe, spread over each omelet some peach marmalade or fruit jelly, pour over them when done some warm fruit jelly and serve.
Prepare an omeletthe same as for Strawberry Omelet; pare and cut fine 4 oranges, remove pits and white skin, mix the pulp of oranges with sugar and finish the same as Strawberry Omelet.
Are you willing for the love of Plutarch to share youromelet with me?
If that is so," said Coconnas, "make us the omelet we want, and spare neither butter nor lard.
But make haste, the omelet will be ready in an instant.
Now go into the next room, and wait quietly until I bring the omeletin to you.
The above list will hopefully give you a few useful examples demonstrating the appropriate usage of "omelet" in a variety of sentences. We hope that you will now be able to make sentences using this word.
