A Delicious Omelet

Preparation info

    • Difficulty

      Easy

Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About

Method

Beat separately, and lightly, six eggs; add to them a tablespoonful of chopped green onion, and the same of parsley, chopped fine; beat them into the eggs with two tablespoonfuls of water, and at the last moment a little salt. Have a thick-bottomed skillet or pan on the fire, put in a teaspoonful of nice sweet butter, and when this is hot put in the eggs. Take a broad-bladed knife and keep rolling the omelet as it sets; do not let it get too brown, but roll it in an oblong shape; never turn an omelet over, but push and roll it, as described, then slide it on a hot dish, pour a spoonful of melted butter over it, and send it to table hot. A wood fire is the best, over which to cook an omelet, as you want only a blaze; a great heat in the stove makes it impossible to have the eggs of the light delicate brown required.