Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Eggs | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- four tablespoonfuls of cream
- a pound of smoked beef
- a tablespoonful of butter
- a tablespoonful of cream
- an ounce of butter
- one perfect
- one side
- five eggs
- five
- three omelets should be made
- four fresh eggs
- one half upon
Directions
Half a pound of smoked beef, shaved very thin, and just heated in a tablespoonful of butter.
A heavy and scorched omelet is not fit to be served. To know just how to create this popular breakfast dish, and get it to the table so that it will be succulent, juicy, and soft as cream inside, with fine and firm outside, requires a little practice to make one perfect.
They should be cooked in a pan made on pur- pose, for a large frying-pan allows the omelet to spread too much, and a certain thickness secures the softness of the inside. Fry them only on one side. When the under side is done or browned, and the upper side brought to a moderate consist- ency, the brown side is to be folded once, or in three, as you fancy.
There are a multitude of receipts for omelets, but the principles are the same for all, the difference being only in the flavoring. Allow from three to five eggs for an omelet ; but never over five for a single one, as they do not work well. If more
204 WHAT TO GET FOR BEEAKFAST.
eggs are required, two or three omelets should be made. For breakfast, they are more delicate with- out flavoring.
BREAKFAST No. 87.
Cracked Wheat. Plain Omelet. Split Bannock Toast.
Strawberries. Coffee or Cocoa.
This is a dainty breakfast when gotten in perfec- tion and eaten instantaneously. Guests should be notified that omelet is a fleeting pleasure, and unless eaten at the right moment, its goodness is lost forever.
PLAIN OMELET. Four fresh eggs. Four tablespoonfuls of cream, Or milk.
Break the eggs into a bowl. Beat them slightly ; just long enough to mix them and no more. Allow a tablespoonful of cream or milk to each egg, and beat together. Do not salt them, as it will flatten the omelet. When nearly read}^, have
EGG BKEAKFASTS. 205
the pan set on the fire. Put into it about an ounce of butter, which is a rounded table spoonful. Be careful not to let the butter brown. As soon as it is hot, pour in the omelet. When it sets or begins to cook, raise it often with the blade of a knife, to let the air and butter pass in, which keep it from burning. If the heat is right, the whole mass will puff up and cook in a minute.
It is not necessary to wait till the whole is solid- ified, as its heat will finish cooking it after it has left the pan. When it ceases to be a liquid, turn one half upon the other, on a hot plate. Serve instantaneously. Hot plates are an absolute ne- cessity. If your omelet is perfect, you will find a porous material when you put a silver knife into it.
Obs. — An omelet fried in chicken or turkey fat is much whiter and nicer than when fried in butter. Turkey and chicken drippings should be clarified the same as beef drippings.