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American Southern
Ham Omelet
Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 39. One of the earliest known cookbooks by an African American author.
15 minPrep Time
30 minCook Time
8Servings
mediumDifficulty
Why This Recipe Works
Frying the ham first renders its fat and develops a savory fond that flavors the egg mixture. The flour-water batter creates structure and body in the omelet, preventing it from becoming too delicate or prone to tearing when folded. Quick turning ensures the eggs set rapidly while retaining moisture, creating a tender interior with a lightly crispy exterior from the hot fat.
Before You Begin
- •This historic recipe uses unconventional ratios; interpret as 1 slice ham per egg, with approximately 1 tablespoon fat, pinch of salt and pepper, 1 tablespoon flour, and 2 tablespoons water per serving
- •Beat eggs thoroughly until no streaks remain for a uniform texture throughout the omelet
- •Have all ingredients measured and ready before heating the pan—timing is critical once cooking begins
- •Use a spatula to loosen the edges before attempting to turn or fold the omelet
- •The batter should be thin and pourable, similar to crepe batter; add water gradually to achieve the right consistency
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