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Listed in: Egg and Cheese Dishes / Omelets
1 tablespoon butter
4 eggs
3 tablespoons water
1/2 teaspoon salt
Speck pepper
Melt the butter in the pan in which the omelet is to be cooked. Be very careful that the butter does not burn. Separate the eggs. Beat the yolks with water and seasoning. Beat whites until dry and fold into the yolks. Pour the mixture into the pan and cook very slowly on stove five minutes. Then finish cooking in a slow oven. Fold when ready to serve.
Time in oven, 25 minutes. Temperature, 275°. Servings, 4
Variations on the Rule for Plain Omelet:
TOMATO OMELET
Just before putting into the frying-pan, stir a ripe tomato cut into small dice into the plain mixture; season highly.
PARSLEY OMELET
Chopped parsley may be added either to the Tomato Omelet or the Plain Omelet.
OYSTER OMELET
Chop half a dozen cooked oysters into small pieces and add them to the plain mixture.
ORANGE OMELET
For orange omelet, add a bit of the grated peel, the Juice of one-half a small orange, and two tablespoons of powdered sugar to the mixture. Sift powdered sugar over before serving.
JELLY OMELET
This may consist of a plain omelet sweetened a little, and a few spoonfuls of any kind of jelly, jam, or marmalade laid on it before folding over. A few strawberries, mashed or sweetened, makes a delicious variation of the sweet omelet.
Savory Suggestions
A little minced ham, added just before folding an omelet over, is a common variation, but minced bacon or sausage is almost as good. A few spoonfuls of hashed brown potato, also added before folding, is another variation.
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