All omelets should be served the moment they are done, as they harden by standing, and care taken that they do not cook too much.
Sweet omelets are generally used for breakfast or plain desserts.
Omelets are called by the name of what is added to give them flavor, as minced ham, salmon, onions, oysters, etc.
Potted meats make admirableomelets in the above manner.
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.
Butter, indeed, is only good for frying such things as omelets or scrambled eggs; things that are cooked in a very short time, and require no great degree of heat.
Plain omelets are quickly made, and quickly spoiled.
Larger omelets are made by using more eggs and butter and parsley in proportion.
Baked omelets are prepared as above, with the addition of placing in the oven and allowing to brown slightly.
Fruit omelets are made by placing preserved fruits or jellies between the folds.
I feel much more like a stroll in the Luxembourg Gardens and lunch at the Café de l'Odéon, where the omelets are good and the wine isn't blue.
She can't make omeletswithout breakings eggs," I urged.
Jacqueline will object to the Germans making omelets in her kitchen," said the General.
It was for them that the carriages waited and the omelets were being prepared at the fonda of the three pretty girls.
When we reached Puerto Cristo the carriage drew up beside two empty vehicles at the back door of a little fonda that is said to be famed for its omelets and its pretty girls.
In remote places beef may be scarce, but fish are generally plentiful, the rye bread is good, and the omelets are always excellent.
We were in danger of making a meal of the sausage, when the little girl brought in a dish of the omelets that every Majorcan housewife makes to perfection.
The casein of the milk hardens with cooking and renders the eggs tough; besides, the flavor of the eggs is much finer with water, and omelets are lighter.
A few sliced Brazil nuts or filberts or broken pieces of other nuts added to omelets or scrambled eggs aid mastication.
These omelets are delightful and one requires but little practice to attain perfection in them.
It is better to make several small omelets of 3 or 4 eggs each than one very large one.
Molasses sauces are nice with rice, bread and puff omelets and steamed or cottage puddings.
Serve with broiled trumese or nutmese, or with omelets or scrambled eggs.
Serve soufflA(C)s and puffomelets as soon as done.
A pretty dish of small omelets may be made by dividing the batter into 3 or 4 portions, and frying them separately; they should then be spread each one with a different kind of preserve, and the omelets rolled over.
Omelets are sometimes served with gravy; but this should never be poured over them, but served in a tureen, as the liquid causes the omelet to become heavy and flat, instead of eating light and soft.
They ate two or three omelets apiece, and ever so many little cakes, while the positive, talkative mother watched her children as the waiter handed about the roast fowl.
It is better to make several small omelets than one large one, using not more than three or four eggs for each one.
But the omelets don't turn out so well if some of the eggs you use are rotten.
You don't make omelets without breaking eggs," he said, his voice on the overbearing side.
The batter foromelets should always be made in sufficient quantity to allow them very thick.
The custom is now to dish omelets without folding them over, it being found that folding renders them heavy.
Excellent omelets may be made of cold boiled ham, or smoked tongue; grated or minced small, mixed with a sufficiency of beaten eggs, and fried in butter.
If omelets are cooked too much they will become tough, and leather-like.
It is best to bake all omelets of the six egg size, and have more in number if required.
Fruit omelets are made by spreading with stewed fruit or jelly or crushed sweetened fresh fruit like strawberries, raspberries or peaches, or jams made of these fruits.
He made a grateful farewell to the omelets and kidneys, and escaped.
Fancy Omelets A great variety of omelets can be made by either mixing chopped vegetables, fruits, meats, or shellfish with plain omelet before cooking, or folding them in after cooking.
Prepare the omelets the same as in foregoing recipe and sprinkle over each one a tablespoonful grated chocolate.
Prepare 3 or 4 omeletsthe same as in foregoing recipe, lay them in a buttered dish on top of one another with thick layers of cocoanut between and bake 10 minutes; dust the souflée with sugar and serve at once.
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.
Omelets of blackberries, peaches, stewed or preserved fruit, such as cherries, plums, etc.
Fried eggs and omelets may be garnished with ham, bacon, parsley, finely chopped; pimentos and green peppers.
The above list will hopefully give you a few useful examples demonstrating the appropriate usage of "omelets" in a variety of sentences. We hope that you will now be able to make sentences using this word.
