ForkwisePuffy Omelet
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes
Ingredients
- 4 eggs, separated
- ½ tsp salt
- Pinch of black pepper
- 4 tbsp hot water
- 1 tbsp butter
Method
- Heat the oven to 180 °C (350 °F).
- Beat the yolks until thick and pale, then beat in the salt, pepper and hot water.
- Whisk the whites until stiff and fold them gently into the yolks.
- Melt the butter in an ovenproof frying pan, pour in the mixture and cook slowly until puffed and golden underneath.
- Move the pan to the oven for a few minutes, until the top feels firm. Fold and turn onto a warm plate.
The original serves it with a thin white sauce. Hot water makes a more tender omelet than milk.
Recipe source: Project Gutenberg – The Boston Cooking-School Cook Book (1910 ed.) · Public domain (U.S.) · Fannie Merritt Farmer · Adapted from “Plain Omelet”: rewritten in our own words with modern units and food-safety updates; untested
No photo yet – illustrated placeholder.