Omelet
Home cooking
Get any filling ready before the eggs go in. Once the edges are set, lower the heat and fold while the surface is still soft enough to bend.
- Servings (recipe yield)
- 4 Omelets
- Prep time
- 10 min
- Cook time
- 30 min
- Rest / chill / soak
- Not provided
- Total time
- Not provided
Estimated times for this version of the recipe. Equipment, ingredient preparation and batch size can change the timing.
Times from the source where available.
Ingredients
- 2 tablespoon quick-cooking tapioca
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 3/4 cup milk, scalded
- 1 tablespoon butter, or margarine
- 4 egg yolks, beaten until thick
- 4 egg whites, beaten stiff
- Cheddar Cheese (optional for Cheese Omelet)
Instructions
- Add tapioca, salt and pepper to milk; cook in double boiler 15 minutes or until tapioca is clear and mixture thickened, stirring frequently.
- Add butter.
- Allow it to cool; combine with egg yolks, stirring occasionally.
- Fold in egg whites.
- Set oven for moderate 350°F.
- Pour egg mixture into hot buttered frying pan.
- Cook over low heat 3 minutes.
- Transfer to oven; bake 15 minutes.
- Omelet is done when an inserted knife comes out clean.
- Cut across at right angles to handle of pan, being careful not to cut all the way through.
- Fold carefully from handle to opposite side and serve on hot platter.
- Add 1/2 cup grated sharp Cheddar Cheese just before folding in egg whites.
- Before putting omelet in oven, sprinkle top with an additional 1/2 cup of grated cheese.
Source: Public Domain Recipes · Recipe source · Public-domain source license