NOW EGGS ARE CHEAPER

New Zealand Herald, Volume LXXI, Issue 21912, 22 September 1934, Page 7 (Supplement)

NOW EGGS ARE CHEAPER

THE ART OF THE OMELETTE As an emergency dish the omelette may be regarded as a true friend. The dish is quickly made and easily served, its success depending on a good recipe, care in the making and plenty of practice. A special pan should be kept for omelettes and it should be cleaned with paper and cloth, not by washing. Now that eggs are cheaper there is no excuse for not trying 3-our hand at these simple recipes.

To Make a Plain Omelette.— : Take a bowl and break into it the eggs required. Beat the eggs lightly, add pepper, salt, and a teaspoon of cold water to each egg. Meanwhile have the pan over the fire with an ounce of butter in it. Allow the butter to sizzle, and twist the pan round so that the butter runs thoroughly over it. Then pour in the eggs. The mixture must completely cover the bottom of the pan. It will cook at the edges first, so lift the cooked edges with a supple knife and allow the liquid mixture from the top to run under the cooked part. The omelette must be cooked lightly and be quite moist on the top, though set underneath. In a minute or so the' omelette will be in good condition. Move it backward and forward to detach it from the pan. If it cooks too slowly or too long it will become leathery. When cooked it must be deftly folded in a long oval, carefully lifted from the pan, and served at once.

With Variations.—This may he varied by adding chopped parsley and eschalots, sliced tomatoes, mushrooms and breadcrumbs, grated cheese, flaked fish and many other little odds and ends of food. Sweet omelettes are not so well known, but are equally delicious. Jam Omelette. —Take three eggs, two teaspoons castor sugar, two tablespoons jam, loz. butter. Separate the whites from the yolks; whip the whites with the sugar; beat the yolks and stir in the whites. Melt the butter in the omelette pan, and pour in the mixture. Stir lightly till the mixture beings to set, then put the pan in the oven to brown slightly. Warm the jam in a cup standing in a saucepan of hot water. Take out the omelette, spread with the jam, fold over, and serve at once. Prunes or any kind of fruit preserve may be used instead of jam Strawberries are particularly good Omelette Macedoine. Four eggs, two tablespoons castor sugar, one dessertspoon rum, lib. crystallised fruit. Beat the eggs, add the sugar, rum and fruit, which should be cut into tiny squares. Cook slowly in butter in the usual way, fold over, and serve with the following sauce: Heat one tablespoon of strong black coffee; add one tablespoon sugar, and stir in the beaten yolks of three eggs. Cook until it thickens, but do not allow to boil. Rum Omelette.—Take three eggs, loz. butter, one tablespoon milk, one teaspoon castor sugar, one small glass rum. Beat the yolks well, add sugar, milk and a pinch of salt. Beat the white stiffly and fold in; heat the butter in a pan; pour mixture in and stir lightly. When browned and set, lightly brown under griller, fold over and place on a hot dish. Pour the rum over it, light it, and serve quickly.