The Cairo bulletin., 1907-03-21
THE TASTY OMELET
PROPER METHODS or COOKING
AND SERVING.
Must BE Placed on the Table az Soon
as Prepared--some Other Time.
~ Hints on the Cooking
OF Eggs.

A lesson on the cooking OF eggs
is timely at this season, especially on
| the preparation OF plain and fancy
omelets. An omelet should be served
| the moment X is made; 80 before
starting to make II be sure that every
| thing else Is ready, Stand the plat
| ter on the back Of the range and have
ready whatever garnishing you intend
| to use.
French omelet.
Eggs, four; salt, onehalf to three
quarters teaspoonful water, four Ia.
blespoonfuls; pepper, a few grains
butter, one tablespoonful.
Sprinkle some salt into the omelet
pan and rub for moment with
piece Of paper. When this Is done
the omelet Is less likely TO stick Place
the butter in the pan. Break the eggs
into a bowl, add salt pepper and wa
ter and beat slightly Il. e.. until the
whites and yolks are mingled. Take
the pan with you to the range and
have conveniently near bowl and
d palette knife Melt the butter, but
do not let 1t brown. Turn In the
eggs shake the pan gently, and as
the eggs thicker at the edges pull
back the cooked portions with the
knife, tipping the pan to allow the
uncooked part to flow toward the
edge The omelet should slip on the
pan when the latter is shaken with.
out sticking anywhere. When creamy
all through roll 1t up, folding toward
the side of the pan opposite the hap.
die. Turn the omelet on to the cen
ter of the hot platter garnish, and
serve Immediately. Fancy omelets
may be prepared by spreading over
the plain omelet before it is folded
finely cut parsley. grated cheese,
chopped ham of other cooked meat. or
chopped vegetables, This is good
way to utilize Ieftovers, as almost
any cooked food may be used Have
the filing hot when put into the
omelet.
Omelets are pulled up by the steam
from the moisture In the eggs and
the water added to them II allowed
to stand until this steam cools II
viii turn TO water. soak into the ONE.
let and make 1t heavy.
To break an egg. hold II In the left
hand and crack the shell by striking
II sharply with knife: then put your
thumbs together at the crack and
gently break the shell apart. To sep.
arate the yolk from the white. hold
the egg upright while breaking the
shell, so that the yolk will remain
In one-half of the shell: pour tho
yolk from one piece of shell to the
other several times. letting the white
run over the edge into a bowl or
break each singly into a cup or sau-
Ger and examine 1t before adding to
the rest.
Eggs arc added differently to diff
ferent mixtures. We speak Of beat
ing them. stirring them and folding
them. Yolks should be beaten In
bowl with a fork or an egg beater;
whites are most easily beaten on
platter or deep dish with a fork or
wire whisk. Whites are beaten stiff
when knife cut made In the mass
does not close; dry, when the gloss is
gone from them, and faky bits fly of
as you beat. Eggs are beaten slight
ly 10 mix the white and yolk; till
light, TO entangle air in fine bubbles
in the albumen. To beat, carry the
fnrk or uhior uutftlv fhrnuch tho
fitting the dish so that the
will be Topped over at each
stroke. To stir. move the spoon
steadily In widening circles. To fold,
put the spoon In edgewIse, lift the
mixture and turn 1t over; repeat un
til thoroughly mixed Never stir eggs
after beating or folding. because you
are then breaking the air bubbles that
you have entangled.