Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 4 eggs.
  • ½ teaspoon salt.
  • Few grains pepper.
  • 4 tablespoons hot water.
  • 1 tablespoon butter.
  • cups Thin White Sauce.


    Separate yolks from whites. Beat yolks until thick and lemon colored; add salt, pepper, and hot water. Beat whites until stiff and dry, cutting and folding them into first mixture until they have taken up mixture. Heat omelet pan, and butter sides and bottom. Turn in mixture, spread evenly, place on range where it will cook slowly, occasionally turning the pan that omelet may brown evenly. When well “puffed” and delicately browned underneath, place pan on centre grate of oven to finish cooking the top. The omelet is cooked if it is firm to the touch when pressed by the finger. If it clings to the finger like the beaten white of egg, it needs longer cooking. Fold and turn on hot platter, and pour around one and one-half cups Thin White Sauce.

    Milk is sometimes used in place of hot water, but hot water makes a more tender omelet.