Recipes > Eggs > Omelets > Oyster Omelets > Oyster Omelet

Oyster Omelet


  • 3 eggs
  • 4 tablespoons of cream sauce
  • 12 oysters
  • 1 teaspoon of salt
  • 1/2 teaspoon of white pepper
  • 2 tablespoons of bread crumbs


Place yolks of the eggs in a bowl and add cream sauce. Drain and pat dry the oysters. Chop fine and add to yolks of eggs with salt, white pepper, and bread crumbs. Mix and fold in the stiffly beaten whites of the eggs. Pour into an omelet pan containing three tablespoons of bacon fat and cook until firm; turn and fold and roll, and then garnish with bacon.


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Mrs. Wilson's Cook Book (1920).

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