Sweet Omelet
Ingredients
Directions
Make the omelette
Beat the eggs in a bowl until well mixed.
Heat a pan over medium heat and pour in the beaten eggs.
Just before the eggs are set, add the jelly or preserves.
Fold the omelet and turn it out onto a dish.
Serve
Serve with a well-made tomato sauce around it.
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
- Set into the structure of the omelette as their proteins coagulate with heat.
- Jelly or preserves
- Adds sweetness and fruit flavour, and softens slightly when warmed in the omelette.
The step that matters
Add the jelly just before the eggs are set. Egg proteins set as they heat. Adding the jelly while the eggs are still slightly liquid lets it warm and spread through the omelette. If added after the eggs have set, the jelly stays cold and lumpy and can tear the omelette when folded.
“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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