Omelette

Omelette

Making an omelette seems rather a difficult thing for a little girl, but Margaret made hers in a very easy way. Her rule said:

Break four eggs separately. Beat the whites till they are stiff, and then wash and wipe dry the egg-beater, and beat the yolks till they foam, and then put in half a teaspoonful of salt.

Pour the yolks over the whites, and mix gently with a large spoon. Have a cake-griddle hot, with a piece of butter melted on it and spread over the whole surface; pour the eggs on and let them cook for a moment. Then take a cake-turner and slip under an edge, and look to see if the middle is getting brown, because the color comes there first.

When it is a nice even color, slip the turner well under, and turn the omelette half over, covering one part with the other, and then slip the whole off on a hot platter.

Bridget had to show Margaret how to manage this the first time, but after that she could do it alone.

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