3 each eggs (room temperature)
1/4 tsp salt
1 tbsp water (do not use milk)
1 tbsp butter or margarine
1 tbsp peanut oil
Directions
BREAK EGGS IN A SMALL BOWL. ADD WATER AND BEAT UNTIL YOLK IS MIXED
IN. IN A SMALL FRY PAN (7 TO 8 INCH WITH NON STICK SURFACE) MELT
BUTTER OVER MEDIUM HIGH HEAT. ADD PEANUT OIL, HEAT TILL BUTTER IS NOT
BUBBLING. POUR EGG INTO PAN. AS EDGES BEGIN TO SET, LIFT WITH A
SPATULA AND SHAKE TO LET UNCOOKED EGG RUN UNDERNEATH. WHEN EGG NO
LONGER FLOWS FREELY RUN SPATULA AROUND EDGE TO LOOSEN EGG. SLIDE
OMELET ONTO SERVING PLATE AND FOLD IN HALF. (SLIDE ONTO PLATE SLOWLY,
WHEN HALF ON PLATE BRING PAN OVER THE TOP TO FOLD IN HALF) NOTE:
ALMOST ANYTHING CAN BE ADDED AFTER EGG IS COOKED TO FILL OMELET
Servings: 1 servings
Basic Omelet Recipe brought to you by Recipe Ideas
Categories: Breakfast; Egg
The History of Recipes
Experts have proved the existance of recipes far back into the far past, in truth as far back as the ancient Egyptians, and potentially, even further back. Having said that, in the main part, these old cook books were just primitive pictorial, hieroglyphic or cunieform recipes for preparing meals.
Fascinatingly, the most ancient recipe found, according to historians are some tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `blissful`. During the time of the Roman Empire a roman called Apicius created some documents which described recipes cooked by his fellow Romans. In his scrolls, he tells us how the roman meals were split into hors d`oeuvre, entrees and desserts, a style of dining still practiced today. He also tells us how the cooks of his times were skilled in the use of a good variety of herbs and spices, including a few you will know for example basil, mint and parsley. As our culinary historical trip moves on a few more years we find two books which date from the fourteenth century : one book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Don`t be fooled by the titles though, these are nothing to do with the indian curry that is popular today, but rather recipes for the types of meals cooked for the nobility of the period. In the fifteenth century, people returning from the crusades brought back many new spices and herbs from the Middle-East, including spices like parsley, basil and rosemary. The introduction of these new foods and spices prompted an outbreak in recipe books, many of which are now in private libraries. Over the following few hundred years, the powerful and rich tried to offer the most exotic meals, and as a result the best chefs and their collection of recipes were greatly in demand. Notwithstanding that, it wasn`t until the 1800s that cookery and recipe collections became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, spent years to collecting, verifying, and writing down recipes common in their social group. By the arrival of the 20th century, cookbooks are starting to become popular mostly due to increased literacy, people having increased spare time and having more money. Like it or not, the introduction of television gave us celebrity TV chefs and the recipe books that accompanied them. And that pretty much brings us to the present day and the invention of computers and the internet, allowing everyone to access thousands of recipes such as those found on our site. |
We hope you enjoy this Basic Omelet recipe.
