Omelettes

 

CREAMED CRAB OMELETTE

(Crabmeat, Cream Sauce, Sherry)

 

1 Cup Cooked Flaked Crabmeat

1 Tbsp Butter

1 Pinch Salt

1 Pinch Pepper

Cayenne

1/2 tsp Flour

3 Tbsp Heavy Cream

1 Scant Tbsp Madeira or Sherry Wine

 

There is no finer use of  crabmeat than this, – and so simple, too.

 

1. Heat 1 cup cooked, flaked crabmeat in 1 tablespoon of butter
2. with a pinch each of salt and pepper and a few grains of cayenne. 
3. Sprinkle on and blend in 1/2 teaspoon of flour,
4. add 3 tablespoons heavy cream and
5. 1 scant tablespoon of Madeira or sherry wine. 
6. When the mixture begins to simmer, continue to cook, stirring, for 1 minute. 
7. Fold into the center of a 6- to 8-egg omelette.

 

Basic Omelette Mixture

 6 eggs

3 tsp Cold Water

1/4 tsp Salt

1 Pinch Freshly Ground Pepper

Before making the plain omelette it would be wise to read the detailed instructions in the introductory chapter of The Omelette Book.

1. Break 6 eggs into a bowl,
2. add 3 teaspoons of cold water,
3. 1/4 teaspoon of salt,
4. a pinch of freshly ground pepper, and
5. beat with a fork (not a mechanical beater) for 30 seconds.  (If it is to be a dessert omelette, add 2 tablespoons of sugar to the eggs and no pepper). 
6. Heat the omelette pan until the butter sizzles at the touch, melt 1 generous tablespoon of butter in the pan, and
7. pour in the eggs. 
8. Stir once or twice with the flat of the fork,
9. lift the edges as the eggs begin to cook, and let the liquid part run under. 
10. . Shake the pan back and forth to keep the omelette free. 
11. . When cooked but still soft on top, turn the left side to the center,
12. . Slide the omelette well to the right edge of the pan, and turn out the three folds on the platter.

 

The Omelette Book