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Baking Powder Omelet

A light omelet made with eggs and baking powder, folded with beaten whites and cooked in a pan.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Baking Powder Omelet

Ingredients

Directions

Prepare

  1. Beat the yolks of the eggs until smooth.

  2. Beat the whites of the eggs until frothy.

  3. Sprinkle the baking powder over the yolks and mix well.

  4. Gently fold the beaten whites into the yolk mixture.

Cook and serve

  1. Pour the mixture into a hot pan and cook like a regular omelet.

  2. Carefully transfer the cooked omelet to a plate to serve.

Recipe from a historical cookbook (Internet Archive).

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
Whites trap air in a foam and proteins set to give the omelet its structure.
Baking powder
Releases carbon dioxide when moistened and heated, lifting the omelet so it rises and stays light.

The step that matters

Gently fold the beaten whites into the yolk mixture. The whites' foam holds the air that expands in the hot pan and lifts the omelet. Stirring vigorously or folding roughly deflates the foam, leaving a dense, flat result.

“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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