The Omaha guide., 1932-11-12
Omeiets
Add Interest
to Daily Menu
HERE ARE TIPS FOR MAKING
SAVORY SPECIALTIES

First, since an egg has a mind OF
its own and gets decidedly tough
about 1t if abused while cooking. the
application OF slow. even heat is
the important thing to remember.
This will give the omelet an even
brown without toughening the egg
protelnS. Then. no matter what
your recipe says, add water to your
whites when beating them stiff
nearly one tablespoon per egg
white. This water should be added
when the whites are about half
beaten and acts to dilute the egg
protein and helps in giving volume
and llghtneSs. Or a little lemon
juice or tomato juice added will
have the same effect and will lend
a pleasant elusive flavor. The to-
mato flavor blends most happily
with meat, cheese and vegetables,
while the lemon flavor delicately
compliments fruit filings and
sauces. Especially if you are accus-
toned 20 adding milk to omelets
Will you notice a pleasant increase
in volume and lightness. for the
milk-probably because Of it's fat
content-seems to destroy the prop
critics which make the egg foam and
pun up SO gloriously. The addition
of other fatty foods to an omelet.
mixture will work the same mis-
chief.
Then, n o matter to con-
slider in making omeletS. There are
two possibilities of error in beating
the whiteS-beating them too much
and beating them not enough. Usu-
ally our difficulty is in underbeat-
ing, and the result is an omeletI
In which the volume is small, the
texture watery and tough. The
yolks stink off to the bottom and
form a harmless but unpleasant
looking black compound called iron
sulfide.
On the other hand, when the
whites are beaten until very dry.
the omelet texture is poor. /. of
tunnels. and powdery. 1t is inn
portant, too, to combine completely
the whites and yolks when fold
ing. So much for specifications.
Now what's to go in Jul puffy yell
low omelets? The following omelet
hiilng list should start your own
imagination humping:
Omelet Filings
|. Fresh or canned red raspber-
ries, strawberries. sliced peaches,
crushed pineapple, stewed apricots,
and candied lemon peel; jams. jel-
lies, and preserve of all kinds: Gin
namon apple sauce, chopped dates,
and orange sections. In fact. almost
any fruit or combination of fruits,
usually accompanied by a sweet
tart sauce. will make a most pleas
ant luncheon special when used as
an ome1et filling.
2. Dreamed chicken hearts, chick
en- hvers. minced shrimp, diced
Calls liver, ground meat and gravy
OF any kind, deviled ham, or
dreamed oysters make hearty lunch
con dishes or may be used as an
alternative for meat at dinner.
3: Green asparagus, fresh peas
and diced carrots, French creamed
spinach, creamed mushrooms, string
beans cooked with Savory meat. and
a wide variety of other vegetable
~favorites make acceptable omelet
filters.
4. Snappy grated cheese may be
mixed with finely minced green
peppers and a dash of curry pow
der. With this or with q plain
omelet a Creole sauce is excellent.
To prepare it, chop four ripe to-
matOeS in small sections and sim
mer in a frying pan with two table
spoons of olive oil, one minced green
pepper, and two shredded onions.
Season with salt and pepper and
serve hot.