Stuff the whites with the mixture, join halves together,
and arrange in a dish of watercress.
5. SCRAMBLED EGG AND TOMATO.
Skin the tomatoes and cook to pulp as in the preceding recipe. Beat the
egg and stir it in to the hot tomato. Cook until just beginning to set.
6. OMELET, PLAIN.
Whisk the egg or eggs lightly to a froth. Put enough butter in the
frying-pan to just cover when melted. When this is hot, pour the eggs into
it, and stir gently with a wooden spoon until it begins to set. Fold over
and serve.
7. SAVOURY OMELET.
2 eggs, 2 tablespoons milk, 1/2 teaspoon finely-chopped parsley or mixed
herbs, 1/2 a very small onion (finely minced), 1 teaspoon fresh butter.
Put butter in the omelet pan. Beat the eggs to a fine froth, stir in the
milk and parsley, and pour into the hot pan. Stir quickly to prevent
sticking. As soon as it sets, fold over and serve.
8. SWEET OMELET.
Proceed as in recipe for Savoury Omelet, but substitute a dessertspoon
castor sugar for the onion and parsley. When set, put warm jam in the
middle. Fold over and serve.
9. SOUFFLE OMELET.
2 eggs, 1 dessertspoon castor sugar, grated yellow part of rind of 1/2
lemon, butter.
Separate the yolks from the whites of the eggs. Beat the yolks and add
sugar and lemon. Whisk the whites to a stiff froth. Mix very gently with
the yolks. Pour into hot buttered pan. Fold over and serve when set.
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