Miss Chaffee’s Cracker Omelet
Ingredients
Directions
Make the batter
Fill a cup with milk and add 2/3 cup of cracker crumbs; when crumbs are soft, add well-beaten yolks of 3 eggs, then stiffly-beaten whites.
Cook and serve
Cook as a puff omelet. Fold and serve.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Cracker | 5 saltine crackers (15g) | 66 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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. See the original page.
Explore the science
What each ingredient does
- Cracker crumbs
- Soften in milk to form the body of the omelet and add structure.
- Eggs
- Yolks enrich the batter while stiffly-beaten whites give the omelet its light, puffed rise.
The step that matters
Folding in the stiffly-beaten whites. Whites hold air only when beaten stiff, and they must be folded gently so the air is not knocked out. Deflated whites produce a flat, dense omelet instead of a puffed one.
“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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