Puffy Omelet For Two Recipe 2 ingredients

To prepare this Puffy Omelet For Two Recipe 2, first beat the yolks of four eggs until thick and lemoncolored; add a dash of pepper, one-fourth a teaspoon-ful of salt, and three tablespoonfuls of water. Beat the whites of two eggs until dry, then turn the yolks over the whites, and fold the two together. Have a tablespoonful of butter melted in the omelet pan; turn in the mixture, spreading it evenly over the pan. Let the pan stand, where there is moderate heat, about two minutes, then set it into an oven of moderate heat, to "set" the egg throughout. When a knife or spatula, thrust down in the centre of the omelet, can be removed without uncooked egg adhering to it, the omelet is done. Remove at once from the oven; score the centre of the top at right angles to the handle of the pan, fold at the scoring, and turn on to a hot platter. Much beating of eggs -- as in the puffy omelet -- especially if the number of yolks does not exceed the number of whites, causes dryness in the finished product. For this reason. a sauce of some kind improves a puffy omelet. Half or three-fourths a cup of tomato sauce poured around the foregoing omelet, after it is turned upon the platter, makes it much more acceptable. The two extra yolks may be omitted.