TODAY’S RECIPE
FLUFFY OMELET 4 eggs. 4 tablespoons water, 1 teaspoon salt. i teaspoon pepper. 1J tablespoons butter. Separate yolks from whites. Beat egg yolks with water and seasonings till very thick and lemon-coloured. Beat egg whites with a whisk till stiff. Add yolks to whites and mix by folding. Melt butter in omelet pan. Allow grease to flow up sides of pan to depth of lin. Pour egg mixture into pan and allow to cook over a low flame. Turn pan occasionally that omelet may brown evenly. When well puffed and delicately browned underneath place under grill or in a cool to moderate oven to set upper portion. Omelet is cooked if it is firm to the touch. If it clings to the finger like beaten egg white it needs longer cooking. Avoid over-cooking. Cook slowly, never using an intense heat. Omelet will shrink and become tough if the heat is too great. Serve alone or with
parsley, cheese, tomato, orange or any fruit sauce.
SARAH.
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/ST19371020.2.74
Bibliographic details
Southland Times, Issue 23335, 20 October 1937, Page 7
Word Count
167TODAY’S RECIPE Southland Times, Issue 23335, 20 October 1937, Page 7
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