Omelet with Kidneys
Ingredients
Directions
Finely chop the roasted calf's kidney.
Beat the chopped kidney with the eggs.
Cook the mixture as you would for a plain omelet.
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
- Calf's kidney
- Provides the main savory, meaty flavor and body of the filling.
- Eggs
- Set when cooked to bind the kidney and form the omelet's structure.
The step that matters
Cook the mixture as you would for a plain omelet. Eggs set quickly and turn tough or rubbery if overcooked. Cooking over moderate heat until just set keeps the omelet tender while the chopped kidney stays evenly distributed.
“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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