FRENCH OMELETTES
Put the eggs (one egg per person) into a bow! with some seasoning, beat very slightly with a fork. Heat your pan, which should be made of iron and rather heavy. Put in a walnut of butter and when it’s sizzling add the eggs. Reduce the heat: this can be done by moving the pan about. Jab the egg mixture with a fork so that the uncooked egg gets to the bottom of the pan. In a minute the omelet will be cooked. Fold in three, and slide on to a hot dish. The correct appearance of an omelet is yellow, not brown, and it should look dampish outside, and be slightly runny before you fold it. To vary the flavour, rum, sugar, or chopped herbs may be added to the uncooked egg mixture. Chopped cooked mushrooms, aspatragus, ham, diced fried bread, diced potatoes, or jam, warmed, can be placed on the omelet before folding.
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Bibliographic details
New Zealand Listener, Volume 1, Issue 6, 4 August 1939, Page 10
Word Count
157FRENCH OMELETTES New Zealand Listener, Volume 1, Issue 6, 4 August 1939, Page 10
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