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Omelet of Herbs
A historical main dish from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). An omelet 'jardiniere' uses two tablespoons of the herb mixture.
A historical main dish from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). An omelet 'jardiniere' uses two tablespoons of the herb mixture.
Preserved exactly as written in the original source
Mix parsley, thyme and sweet marjoram
Prepare as omelet
Modern guidance to help you succeed with this vintage recipe
Fresh herbs contain volatile aromatic compounds that become more pronounced when gently heated in eggs. The proteins in eggs coagulate at relatively low temperatures (around 160°F), creating a tender matrix that traps the herb flavors. Whisking eggs incorporates air, which expands during cooking to create a light, fluffy texture. The fat in egg yolks acts as a flavor carrier, ensuring the herb essences are evenly distributed throughout the omelet.
The herb mixture can be chopped and combined up to 4 hours ahead, stored between damp paper towels in an airtight container in the refrigerator to maintain freshness. Eggs should be whisked immediately before cooking for optimal texture.
Omelets are best served immediately and do not store or reheat well. The eggs become rubbery and weep moisture when refrigerated. If necessary, store in an airtight container in the refrigerator for up to 1 day, but quality will be significantly compromised.
AI-generated tips from Chef Cecil's culinary database
The herb mixture can be chopped and combined up to 4 hours ahead, stored between damp paper towels in an airtight container in the refrigerator to maintain freshness. Eggs should be whisked immediately before cooking for optimal texture.
Omelets are best served immediately and do not store or reheat well. The eggs become rubbery and weep moisture when refrigerated. If necessary, store in an airtight container in the refrigerator for up to 1 day, but quality will be significantly compromised.
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