(Use this egg for making Foamy Omelet. See below.)
SCRAMBLED EGGS
4 eggs 1 teaspoonful salt Pepper 1/2 cupful milk 1 teaspoonful butter
Scald the milk in a double boiler and add the butter. Beat the eggs and add the seasoning. Pour the hot milk over the egg mixture; return the whole to the double boiler, and cook, stirring constantly. When the mixture is thick and "lumpy" but still tender, remove from the double boiler and serve at once.
For economy, the butter may be omitted.
FOAMY OMELET
4 eggs 4 tablespoonfuls milk or water 1/2 teaspoonful salt Pepper 2 teaspoonfuls butter or substitute
Separate the yolks and whites of the eggs. Beat the yolks of the eggs until creamy; add seasonings and milk or water. Then beat the whites until stiff and cut and fold them into the yolk mixture. Place the fat in an omelet pan, heat, and turn the omelet into it. Cook slowly, occasionally turning the pan so that the omelet may brown evenly When the omelet is set and delicately browned underneath, place it in a hot oven for a few minutes to dry the top. Fold and serve immediately.
[Illustration: FIGURE 40—METHOD OF HOLDING PAN TO TURN AN OMELET ON TO A
PLATTER]
TO FOLD AN OMELET—Run a spatula underneath the omelet to loosen it. Make a slight incision with a knife through the middle of the omelet at right angles to the handle of the pan, and fold the omelet over upon itself away from the handle of the pan. Grasp the handle of the pan in the right hand, placing the back of the hand underneath with the thumb pointing away from you. Then turn the omelet upon a platter (see Figure 40).