Puff Omelet Recipe ingredients

• The following is another variety of omelet which it is a little more trouble to prepare; but, as one writer says, it makes "a more showy looking omelet, and one which appears larger for an equal number of eggs."
• 3 eggs
• ¼ teaspoon salt
• 1 teaspoon flour
• 1 tablespoon cream or cold water

To prepare this Puff Omelet Recipe, first separate the yolks from the whites of the eggs. Beat the yolks very stiff (success in making this omelet depends as much upon beating the yolks stiff as upon beating the whites stiff). Add flour and cream to yolks, and beat again. Add salt to the whites, and beat till stiff and dry. Save out a little of the white. Fold yolk mixture into the whites. Turn into a hot oiled omelet pan. Put the egg white which was saved out along the edge of the omelet farthest from the handle of the pan. Allow the omelet to set for a moment on the stove, then place in the oven on the grate and bake till risen and set; if allowed to bake too long, it will shrink. Make a crease across the center, and fold one half over the other half so that the egg white will come between the folds. Slide onto a hot platter, garnish with parsley, and serve at once.

Instead of putting the egg white between the folds of the omelet, it may be put on top of the omelet after the omelet is folded, and the omelet set in the oven long enough to brown the egg white.

This omelet may be made with the same variations as the French omelet, or may be served with cream, parsley, or tomato sauce.