Egg-ceptional.

5 May

I am the proud owner of an original Betty Crocker’s Picture Cook Book (1950). It bears no resemblance to the Betty Crocker cookbook I received at a wedding shower nearly a quarter of a century later! This special edition belonged to my beloved Great Aunt Nellie Langer, my grandmother’s baby sister. The pictures are amazingly detailed and step by step directions are included on how to make each recipe. (See page from the book below!)

I’m a big omelet fan and while I’ve made my share of omelets over the years, I’ve never tackled the type of omelet I found in the book. This puffy omelet is a sight to behold and despite it’s brown exterior, was amazing delicately flavored inside! And no, you don’t need a special pan to make it. I made my omelet with two eggs. Feel free to go for more – following the directions below – and of course, using a bigger skillet!

Puffy Omelet

Beat egg whites until stiff. Beat egg yolks until thick and lemon-colored, beat in 1 tablespoon milk or cream per egg, and salt and pepper to taste. Fold into beaten egg whites. Pour into sizzling butter (1/2 tablespoon per egg) in heavy skillet. Turn heat to low. Cook slowly until light brown underneath (about 10 minutes*). Bubbles will still appear through uncooked puffy top and mixture will look moist.

Place skillet in moderate oven – 350 degrees. Bake until light brown on top and until, when touched lightly with finger, no imprint remains (about 10 to 15 minutes**). Make a 1/2-inch deep crease across omelet – half way between handle and opposite side. (Optional: add desired filling here, e.g. shredded cheese, veggies, etc.) Slip spatula under, tip skillet to loosen omelet, and fold in half without breaking. Roll omelet top-side down onto hot platter. Serve at once.

*Reduce cooking time if you don’t want omelet as brown as mine (personally I love that browned exterior!)

**Similarly reduce baking time – using finger imprint test to check for doneness.

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