Omelet for One Person

Preparation info

    • Difficulty

      Easy

Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About

Method

Beat two eggs—yolks and whites separately; in a bowl put a tablespoonful of water, a little parsley, a teaspoonful of butter, and a little green onion, if liked; beat the eggs into this, and whisk all very rapidly for a few minutes; then pour it into a pan, where there is a tablespoonful of butter just hot enough to color the eggs; cook them very slowly, and roll up the omelet as it cooks until it is like a rolled pancake; pepper and salt it at the last moment of cooking, as putting in salt too soon makes eggs tough.