Plain Omelet


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Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 4 Fresh Eggs
  • A Tablespoonful of Butter
  • Salt and Pepper to Taste
  • Parsley to Garnish


If you wish to have the Omelet very nice, break the whites and yolks separately, and beat the former till they come to a light froth, and the latter till they are quite light. Then beat the whites and yolks together. Season well. Melt the butter in a frying pan, letting it grow hot, but not by any means brown. Pour in the mixture of Egg. Let it stand about two minutes, shaking occasionally to prevent it from sticking to the pan. Continue shaking over a quick fire until the Eggs are set. Then roll the Omelet, folding it in two or three rolls, and making it long and narrow. Take a hot dish, turn the Omelet into it, garnish with parsley, and serve hot immediately, or it will fall. It is always easier to make several small Omelets, and have them pretty and sightly, than to succeed perfectly in making a large one.