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Omelets

There is no better form in which to serve eggs than as an omelet, but so few people make a good omelet that that is one of the last things the inexperienced housekeeper or cook will attempt. Yet the making is a simple operation, the cause of failure usually being that the pan for cooking is not hot enough, and too much egg is put in at one time. When there is too much egg in the pan, one part will be cooked hard before the other is heated through.

A pan measuring eight inches in diameter will cook an omelet made with four eggs; if more eggs are used, a larger pan is necessary.

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Source

Miss Parloa's New Cook Book.


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