Omelet for Six
serves 6Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Separate the egg whites and yolks, then beat them separately.
Mix the beaten whites and yolks together with salt.
Heat a greased griddle.
Cook and brown
Pour the egg mixture onto the griddle.
Place in a 400°F (200°C) oven for 5 to 10 minutes to brown.
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
- Eggs
- Provide the structure and body of the omelet as they set when heated.
- Egg whites
- Beaten separately to trap air, giving the omelet a light, airy texture.
- Egg yolks
- Add richness and moisture, making the omelet tender and flavourful.
The step that matters
Beating the whites separately. Whites beaten on their own can hold air, which lifts the omelet. Overbeating them can make them dry and clumpy, and they then mix less smoothly with the yolks.
“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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