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Basic Omelet
A historical main dish from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). The omelet should be firm around the edge, but creamy and light inside. Continue shaking the pan to prevent sticking.
✨ Vintage Recipe
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Original Historical Recipe
Preserved exactly as written in the original source
Original Ingredients
- eggs
- butter
Original Instructions
- 1
Moisten the entire bottom, taking care that it does not scorch. Just as it begins to boil, pour in the eggs.
- 2
Hold the frying pan handle in your left hand, and, as the eggs whiten, carefully, with a spoon, draw up lightly from the bottom, letting the raw part run out on the pan, till all be equally cooked
- 3
shake with your left hand, till the omelet be free from the pan, then turn with a spoon one half of the omelet over the other
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