OMELET COOKERY

NZ Truth, Issue 1050, 7 January 1926, Page 15

OMELET COOKERY

A Breakfast Daiaty

HINTS AND RECIPES

Nothing is nicer for breakfast and. a light lunch than an omelet. Unfortunately, the average housewife is rarely an adept at making it. To prepare an omelet for one person, two eggs and half an ounce of butter are needed. Choose . a small pan; the . smallest { size obtainable is needed for an omelet containing only two eggs. If the pan is too large the eggs spread and the omelet is thin and tough. Break the eggs into a basin, and beat them just long enough to mix thoroughly the whites and the yolks. If beaten too long they are thin. Add pepper .and salt, and turn at once into the pan, m which the butter has been made quite hot. Cook over rather a- sharp .heat, stirring the eggs with a fork till they begin to set. ••' Then stop and merely shake the pan to prevent • sticking. V/hen slightly browned, fold the omelet over and gently push . it to the edge .of the pan so that it turns a halfmoon shape. . Let it brown lightly for a .second or two, then turn at once into a hot dish. ; It should be quite moist and soft inside if not. over-cooked, and must be eaten immediately, as if allowed to stand it is apt to become tough. Omelet Varieties. Omelets may be varied m many ways by adding ingredients of distinctive flavor, such as grated cheese, choped . parsley and onion, cooked meat, fish, vegetables. These are either stirred with the beaten egg before cooking or placed hot m the centre of the omelet m the pan before being folded over. A sweet omelet is made m the same way, but without seasoning, of course, and has a spoonful of warmed jam folded into it. •