About Omelettes

Radio Record, Volume II, Issue 27, 18 January 1929, Page 12

About Omelettes

"THE following hints about omelette ; are published at the special request of one of our readers: — Any omelette, whether plain, sweet, or savoury, should be served as soon as it is cooked, otherwise it will toughen. Eggs and butter used should be as fresh as possible. The omelette pan must never be used for any other purpose, and should never be washed. Cleanse by heating it and rubbing with a coarse towel and salt, and then polish with a clean cloth. Beat the eggs thoroughly with a fork, not a whisk. The eggs need not be frothy, and it is as well to add a little milk or cream when beating, as this makes the omelette lighter and moister. The butter should be hot, but not oily, before the mixture is poured into the pan. The success of an omelette largely depends upon the rapidity of the whole process, A plain omelette should not take more than five minutes to prepare and cook. Plain Omelette. OUR or five eggs, one ounce butter, one tablespoon milk or cream, pepper and salt. Break the eggs into a bein, beat well with a fork, add cream and seasoning. Dissolve butter in omelette pan; when hot, pour in mixture. Stir slowly over a good heat, shaking the pan. When set, shape the omelette on one side of pan, allow to colour a golden brown, turn quickly on to hot dish and serve. Kidney Omelette. KIN two sheep’s kidneys, cut into thin slices, season and fry with one ounce of butter and a very small chopped shallot; add a little brown sauce and keep hot. Beat five eggs with two tablespoons of milk, and season. Melt one ounce of butter in pan and pour in mixture. When it begins

to set, put in stewed kidneys and fold ends of omelette over. When browned, slip on to a hot dish and pour a little hot tomato sauce round. Serve at once. To Shape an Omelette. WHEN the mixture begins to set, tilt the pan, shake gently to loosen omelette, and fold over to opposite side from h idle. To turn out of pan, hold hance in righ hand, palm underneath, Hold dish in left hand, bring outer edge of pan near centre of dish, turn pan upside-down quickly.