CHEESE OMELET
Written by silambarasi on Friday, September 12th, 2008 in OMELET.
CHEESE OMELET.
Four eggs, four tablespoonfuls cold water, one-fourth teaspoonful salt,
three level tablespoonfuls grated cheese, two level tablespoonfuls
melted butter. Put butter in saucepan, separate whites from yolks. For
omelet do not beat yolks too long, only until lemon color. To yolks add
water and salt. Beat whites and pour yolks over whites; fold and cut
with a spoon. _Do not beat._ Pour in saucepan, loosen with a knife
around edges, cook until it sets. Sprinkle grated cheese on top and put
in oven for two or three minutes. Serve very hot. Old English dairy
cheese is the best.