Preparation info
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Appears in

By The Times Picayune Publishing Company

Published 1901

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


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 p