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Breakfast & brunch · Home cooking · Weeknight
Omelet
A morning classic from the public-domain kitchen, kept the way its author wrote it.
- 20 min hands-on
- 40 min total
- Serves 4
- under $4 a serving
- Vegetarian
- oven
- skillet
- large pot
Open it in the app → Scaled list, tap-off ingredients, and cook mode with timers. The iPhone app is coming soon; the web mockup runs it now.
Ingredients serves 4
- 2 tablespoonquick-cooking tapioca
- ½ teaspoonsalt
- ⅛ teaspoonpepper
- ¾ cupmilk, scalded
- 1 tablespoonbutter, or margarine
- 4egg yolks, beaten until thick
- 4egg whites, beaten stiff
- Cheddar Cheese (optional for Cheese Omelet)
Method one step at a time, with timers in the app
- Add tapioca, salt and pepper to milk; cook in double boiler 15 minutes or until tapioca is clear and mixture thickened, stirring frequently.⏱ 15 min
- Add butter.
- Allow it to cool; combine with egg yolks, stirring occasionally.
- Fold in egg whites.
- Set oven for moderate 350°F.
- Pour egg mixture into hot buttered frying pan.
- Cook over low heat 3 minutes.⏱ 3 min
- Transfer to oven; bake 15 minutes.⏱ 15 min
- Omelet is done when an inserted knife comes out clean.
- Cut across at right angles to handle of pan, being careful not to cut all the way through.
- Fold carefully from handle to opposite side and serve on hot platter.
Allergens, with the fine print read
- ⚠Contains dairy, eggs.
- !These tags haven't had their final human sign-off yet. Always read the label.
Original recipe by Not supplied in source metadata, published in the public domain by Public Domain Recipes (Unlicense). Shown as written; not yet tested in the Socrabites kitchen.