HOW DO YOU LIKE YOUR EGGS?

Omelette

There are two types of omelette, plain (French) and fluffy (puffy).

They vary only in manner of preparation and appearance.

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Plain Omelette

For each egg add 1 tablespoon cream, milk, water, carbonated
beverage or tomato juice, salt and pepper. Beat only enough to
blend yolk and white.

Pour into moderately hot greased frying pan.

Cook slowly, lifting edges to allow uncooked portion to flow to the
bottom.

When mixture is set but still creamy on top.

Fold or roll and serve at once plain or in one of the other ways
suggested on page 11.

Fluffy Omelette

Separate yolks and whites. Beat yolks until thick and lemon coloured
using rotary or electric beater. Add seasonings and liquid.

Same as 1. for plain omelette above.

Beat whites until stiff but not dry.

Fold yolk mixture into whites.

Pour omelette mixture into moderately hot greased pan. Cook over
low heat until omelette is puffy and brown on under side. Finish
cooking in moderate oven 350°F., 10 to 15 minutes or until knife
inserted in centre comes out clean.

Fold and serve at once, plain or in one of the other ways suggested
on page II.

Note: Grated cheese, chopped onion and ground ham or bacon, or ground

cooked meat or sliced, cooked mushrooms may be added to either of the

above omelette mixtures before they are cooked.

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