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Omelet with Bacon

A simple omelet mixed with diced bacon, cooked until set.

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

Ingredients

Directions

Prepare the bacon

  1. Cut the bacon into small dice.

  2. Cook the bacon in a skillet until light brown.

Make and serve the omelet

  1. Beat the eggs in a bowl and mix in the cooked bacon.

  2. Pour the mixture into a hot skillet and cook until set.

  3. Fold the omelet in half and serve immediately.

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
Set into the structure of the omelet as they cook, holding it together when folded.
Breakfast bacon
Adds savory, browned flavor and fat that gives the omelet richness.

The step that matters

Pour the mixture into a hot skillet and cook until set. Eggs cook quickly in a hot pan and turn firm, which keeps the omelet tender. If the heat is too low, the eggs cook slowly and can become rubbery or weep liquid. Cook only until the surface is just set so it stays moist.

“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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