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Onion Omelet
A historical main dish from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). If preferred, mix the minces into the eggs before cooking.
A historical main dish from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). If preferred, mix the minces into the eggs before cooking.
Preserved exactly as written in the original source
Make a plain omelet, and when ready to turn spread over it a teaspoonful each of chopped onion and minced parsley; then fold, or, if preferred, mix the minces into the eggs before cooking.
Modern guidance to help you succeed with this vintage recipe
Cooking onions and parsley directly in the eggs allows their water-soluble flavor compounds to distribute evenly throughout the omelet. The brief cooking time preserves the parsley's bright chlorophyll and the onion's sharp sulfur compounds, preventing them from becoming bitter or overly sweet. Folding the omelet while the center remains slightly wet creates a creamy, custardy interior as residual heat continues to gently cook the eggs through carryover cooking.
The onion and parsley can be minced up to 4 hours ahead and stored together in a covered container in the refrigerator. The omelet itself must be cooked immediately before serving.
Omelets are best enjoyed immediately and do not store or reheat well. The eggs will become rubbery and release water when refrigerated or reheated.
AI-generated tips from Chef Cecil's culinary database
The onion and parsley can be minced up to 4 hours ahead and stored together in a covered container in the refrigerator. The omelet itself must be cooked immediately before serving.
Omelets are best enjoyed immediately and do not store or reheat well. The eggs will become rubbery and release water when refrigerated or reheated.
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