Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-04-04
Table and Kitchen.
omelets Seem Simple, but Are Not
Found So

EOuuO %.
The seeming simplicity of plain omelet
proves a delusion and a snare to many an
inexperienced cook. Without little prac-
tice 1t is the most difficult to prepare of all
the egg dishes However, omelet making is
easily learned If one can work quickly and
deft1y. The chance of failure lies more in
the cooking than the mixing Of the omelet.
1t must be just the right shape when done,
high in the middle, pointed at the ends.
The inside like a smooth tender custard of
the consistency of scrambled eggs and the
outside just the right shade Of delicate
brown.
1t is useless to attempt to make an omelet
unless you have the first essentials. One of
the first of these is a pan suitable for the
purpose. This must be kept clean and per-
fectly smooth and not used for other cook.
ing. The French cook does not wash an
omelet pan, but rubs 1t clean and dry with
soft cloth after using, places it where it
will remain perfectly clean, and wipes it
again before using it. If it sticks or they
desire to give extra smoothness they heat
It and scour with dry salt or clean it with
salt and vinegar.
No more eggs should be made ready for
an omlet that can be cooked at one time.
Small omelets containing three or four eggs
are best, and If the size of the family re-
quires it, better make several small ones in
preference to one large one.
Eggs are better If not too fresh laid but
they must not be the least stale. If the
omelet is fried the butter in the pan must
De as not as can be without scorching
even browning. If the pan is too hot or
butter burns, the color of the omeet will not
DE a bright, clear brown and it will be less
appetizing. Both pan and butter must be
evenly heated, and there must be enough
butter to run evenly over the bottom of the
pan.
AS soon as the egg mixture is turned into
the pan you must work quickly and deity,
making no raise or useless moves Shake
the pan little to prevent sticking and as
soon as eggs begin to set at side of the nan
sip flexible knife around the edge gently
lit and press back from the sides while
you tllt the pan just enough to let the liquid
part run from the top to bottom and cook
evenly This must be done at once before
the eggs are Set or the omelet will be
rough and uneven and more like scrambled
egg than an omelet.
OmeletS are too often snoi1ed nv, o,,or
cooking AS soon as the soft part ceases to
run, put is still quite soft on top. the pan
should be placed at one side the fire and q
lexiole Knife slipped under the omelet to
tUuseh from the pan the omelet, then care
1uiiy FOLDED over at the center or rolled
men the pan Is taken by the handle In left
mana, the knife holding the omelet in nlace
IN. IN. pan is tilted over the center of a hot
o!sn; me Knife quickly Withdrawn and the
omeiet lies Just in the right place and In
good shape Garnish with parsley ana sarva
at once A plain omelet will not fall If OIL
!o"ed to stand, but becomes somewhat
Sometimes after the omelet is folded tho
color Is too pale This may be remed;ad
~ POURING a little hot butter over and nm
ger ger ohe omelet and browning quickly in a
mel, o oeaI but the omelet must not be too
wen cooked inside when this expedient is
resorted to. -
Baked or Beaten Omelets.
Ihese are more difficult to manage than
'ne pia'n' Inc yolks and whites are beaten
spa a'eiy' the yolks until foamy and the
whites to stiff froth. The seasoning and
,,iiih are AIDED to the yolks and the whites
then lightly folded In and the mixture
cooked Immediately. Either q wel, h,,ttan
eo tin or an omelet pan is buttered On
SIDES and bottom and heated on ton of the
stove before the mixture is poured in: the
~ tht.er IS spread evenly and lightly over
the pan and cooked on top of the stove
until very light crust is formed on the
bottom 1t is then placed in the oven and
the "a eggs cooked through, but not hard.
1t Is then folded and turned ont on a hot
dish according to directions previously
given.
These omelets should be fluffy in the GEN.
Ter and faky throughout. Milk is used to
make an omelet more tender Thev are
nrmer and more meaty made without it.
The various kinds of omelet derive their
names from the special kind of filling or
ingredlents used to flavor them These are
mixed with the beaten egg yolks or put in
the center Of the omelet just before it is
folded. In the latter case whatever the
material used, it should be hot, otherwise
the omelet may be heavy.
Plain Omelet.
Beat three or four eggs together lust
enough to blend the yolks and whites.
with the proper kind of stroke twelve beats
will be sufficient. To each egg allow
tablespoonful of cold water. If three eggs
allow a scant half teaspoonful of salt, a
dash of pepper and half a teaspoonful of
putter chopped fine Proceed according to
directions given for cooking plain omelet
Cream omelet.
Beat the whites and yolks of three eggs
separately. the yolks until frothy and the
whites until dry; add a scant half teaspoon
full of salt and dash Of pepper, with three
tablespoonfuls Of cream, to the yolks. and
then fold in the beaten whites. Have the
omelet pan and butter heated and imme-
dlate!y turn IN the mixture, as 1t must not
stand after beating Cook on top Of the
stove until it begins to brown, then set in
the oven to dry on top. When done fold
and turn out and serve at once.
Fairy omelet.
Beat the eggs separately, adding the
seasoning to yolks and allowing a table,
spoonful of milk to each egg. Heat the
pan and butter and turn in the beaten
yolks and slip the beaten whites on TOP
Cover a minute. sprinkle lightly with salt
and pepper and when done slide out on a
hot dish. sprinkle little minced parsley
on top and garnish with a few sprigs Of
the same.
Quaker Omelet.
Beat well together the yolks of three
eggs. level tablespoonful Of cornstarch
and half a teaspoonful Of salt Then add
the whites. beaten to a stiff froth, alter
mating with half cup of milk. Finish
as directed, cooking about seven minutes
When turned out on hot plate pour cream
sauce around it. Oysters may be added
to the sauce If desired.
Bread Omelet.
Soak a cup Of stale bread crumbs in half
cup Of milk, then beat them smooth; add
three eggs beaten separately; half a tea
spoonful of salt and dash Of pepper Bake
In well-buttered, shallow baking dish for
ten minutes; first placing on top Of the
stove, covered, until 1t begins to brown,
then finishing in oven, uncovered Serve
Immediately. as this omelet falls quickly
German Omelet.
Beat five eggs and five tablespoonfuls of
rich milk or cream together: add half q