Omelet (Four portions)
This classic omelet recipe from 1900 offers a simple yet satisfying breakfast or brunch option. The fluffy, golden omelet is made with eggs, water, and a touch of salt and pepper, creating a delicate and flavorful base. The recipe is finished with a pat of butter and a garnish of fresh parsley for an elegant touch.
Ingredients
- 4 count Eggs
- 4 tablespoons Hot water
- 1/2 teaspoon Salt
- 1/8 teaspoon Black pepper
- 1 tablespoon Butter
- 1 tablespoon Fresh parsley, chopped (Quantity estimated (not specified in original recipe))
Instructions
- 1In a bowl, beat the egg yolks until they are thick and lemon-colored. Add the hot water (one tablespoon per egg), salt, and pepper. Beat the egg whites in a separate bowl until stiff and dry. Gently cut and fold the beaten egg whites into the yolk mixture until just combined.
- 2Heat an omelet pan over medium heat. Add the butter and swirl to coat the bottom and sides of the pan. Pour in the egg mixture, spreading it evenly. Reduce the heat to low and let the omelet cook slowly. Turn the pan occasionally to ensure even browning. When the omelet is well puffed and delicately browned underneath (about 10-12 minutes), place the pan on the center shelf of a preheated moderate oven (350°F / 175°C) to finish cooking the top. This should take about 5-8 minutes. Crease the omelet across the center with a knife and carefully fold it over. Let it sit in the pan for a moment. Gently slide the omelet onto a hot platter using a spatula. Garnish with fresh parsley.