Name: Baked Omelet
Cuisine: American
Ingredients: 4 or six eggs separately; 1 small cup of milk; 1 tablespoonful of flour or cornstarch; 1 teaspoonful of baking powder; 10 whites; 1 steady oven

Original Recipe

Beat the whites and yolks of four or six eggs separately; add to the yolks a small cup of milk, a tablespoonful of flour or cornstarch, a teaspoonful of baking powder, one-half teaspoonful of salt, and, lastly, the stiff-beaten whites. Bake in a well-buttered pie-tin or plate about half an hour in a steady oven. It should be served the moment it is taken from the oven, as it is liable to fall.

4 or six eggs separately
1 small cup of milk
1 tablespoonful of flour or cornstarch
1 teaspoonful of baking powder
10 whites
1 steady oven

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1

Beat the whites and yolks of four or six eggs separately; add to the yolks a small cup of milk, a tablespoonful of flour or cornstarch, a teaspoonful of baking powder, one-half teaspoonful of salt, and, lastly, the stiff-beaten whites.
2

Bake in a well-buttered pie-tin or plate about half an hour in a steady oven.
3

It should be served the moment it is taken from the oven, as it is liable to fall.

Baked Omelet

Original Recipe

Ingredients

Required Gear

Instructions