Omelette au Naturel

Preparation info

    • Difficulty


Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About


Break eight eggs into a bowl; add a teaspoonful of salt, half as much pepper, beat up the whole very hard and throw in a tablespoonful of water. Have the omelet-pan on the fire with a cup of sweet butter heated to a gentle heat (fierce heat would scorch the eggs); pour the eggs into the heated butter; raise it as it cooks, with a skimmer-spoon, turn in the brown edges, or turn one half over the other, as it keeps in the lusciousness of the omelet. Keep gently rolling it, as it cooks, until, when done, it is round like a small roly-poly pudding. Omelette au naturel is the basis of all omelets, for, by substituting different seasonings, you have all the varieties of them. Parsley and onion chopped fine and mixed with the eggs is one variety; grated ham and parsley is another; sugar makes another class, and so on.