A Common Omlet

Preparation info

    • Difficulty


    • Ready in

      5 min

Appears in

Modern Cookery for Private Families

By Eliza Acton

Published 1845

  • About


  • Eggs, 5
  • butter, 2 oz.
  • seasoning of salt and pepper


Six eggs are sufficient for an omlet of moderate size. Let them be very fresh; break them singly and carefully; clear them in the way we have already pointed out in the introduction to boiled puddings, or when they are sufficiently whisked pour them through a sieve, and resume the beating until they are very light. Add to them from half to a whole teaspoonful of salt, and a seasoning of pepper. Dissolve in a small frying-pan a couple of ounces of butter, pour in the eggs, and as soon as the omlet is well risen and firm throughout, slide it on to a hot dish, fold it together like a turnover, and serve it immediately; from five to seven minutes will fry it.

For other varieties of the omlet, see the observations which precede this.