Omelet
Ingredients
Directions
Prepare
Beat the egg with a fork about a dozen times.
Mix in the hot water and a pinch of salt.
Cook and serve
Cook quickly in a hot pan until set.
Serve immediately.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Egg
- Sets into the soft, tender structure of the omelette as it cooks.
- Hot water
- Adds moisture that turns to steam, keeping the omelette light and tender.
The step that matters
Cook quickly in a hot pan until set. High heat sets the egg proteins fast, giving a tender result. Cooking slowly or too long toughens the egg and can make it dry and rubbery.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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