The Washington times., 1929-11-05

admits no rival.
A puffy omelet can be success
fully made if fresh eggs are al
ways used and the customary
amount of care is taken in its
preparation. In selecting a pam
for the omelet, use either reglI-
lation omelet pan or an iron or
aluminium frying pan-the re-
suits are equally satisfactory in
both. If you are using a frying
pan, choose one that. is adapted
to the size of the omelet you wish
to make; if you are using the
regulation omelet pan, a three or
four-egg omelet fills it nicely.
Since the yolks and whites are
beaten separately in puffy
omelet, it is good plan, If pos
sible, to have two egg-beaters--
one large one for the whites and
q smaller one for the yolks. How
ever, if only one egg-beater is
available, the discreet housewife
will beat the egg-whites first and
the egg-yolks second, using the
same beater, without washing,
for both operations.
For q puffy omelet to serve six
persons, separate the yolkS and
whites Of six eggs. Beat the yolks
until thick and lemon -colored,
then add six tableSpoonfuls of
cold water or milk-that is, one
tablespoonful Of liquid for each
egg used. Also add three-quar-
ters of a teaspoonful of salt,
one-eighth teaSpoonful of pepper,
and a few grains of paprika and
beat all together again. Beat the
egg-white in separate bowl un-
til they are stiff and very dry:
to determine this, one should be
able to invert the bowl in which
the whites have been beaten
without any fear of their slip
ping out.
At just this point, we find it
best to place over low heat the
frying or omelet pan to be used,
with one and one-half tablespoon
fulS of butter or margarine in it.
Do not have the heat too great,
er the fat will darken and give
tisagreeable taste to the omelet.
Remove the omelet from the
even at once when it is done.
Run spatula gently around the
edge and underneath the omelet
to loosen it. Then, if a frying
pan is being used, make slight
a1ciSion with a knife through the
middle Of the omelet at right
angles to the handle of the pan
4nd fold the omelet over upon
itself away from the handle.
With the frying pan in the left
hand and a hot platter in the
right, gently turn the omelet out
on the platter. If the regulation
omelet pan is used. run the spa
tula gently around both sides,
double over the omelet, and turn
out on the platter. Garnish and
serve at once.
A puffy omelet is the founda.
ton for many combinations. Just
as the omelet is removed from
the oven, spread on one-half of
the surface one-half cupful of
any kind of minced, or diced
meat, moistened in one-half cup
ful of hot, medium-thick white
sauce or gravy. Then fold over
the omelet as directed above
just before the omelet is placed
IN the oven, cheese, grated or
thlnly sliced, may be Sprinkled
over half of the omelet.
Turn the beaten egg-whites on
the egg-yolk mixture, and with a
spoon fold them in carefully, hut
not to thoroughly. Grease the
s4des and bottom of the omelet
ran with the butter that has
been melted in it. Into the hot,
ibuttered omelet pan, pour the
lomelet mixture, spreading it
ieVenly on the surface.
II the regulation omelet pan is
used, grease both sides with but
ter or margarine and pour half
Z the mixture DIN either side
'ook the omelet over a slow fire
'ntil it "breathes." becomes fun
breaking air bubbles at the
lrface, and is golden brown on
the under side. Then place the
cn1elet in slow oven at about
$50 degrees F. for about five
minutes or until the omelet is
cry on top. To determine this
lay the finger on the surface of
tae omelet, and if the egg mix-
ture does not cling to the finger
the omelet is ready to come out
Be more than careful that
your oven is low and that the
omelet is left in no longer than
IS necessary, for intense heat
tends to tougher the albunen
ana the omelet will shrin1 in
stead. of eYna nadi,,n 't