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Puffy Omelet

Serves 1

A recipe from the first edition of The Edmonds Cookbook, published in 1906.


  • Eggs 2
  • Water 1 Tbs
  • Salt and Pepper to taste
  • Butter 2 tsp
  • Parsley

Cook It

  1.  Separate the eggs. Combine the yolks with the water. Season with salt and pepper to taste.
  2. In a separate bowl beat the egg whites until stiff but not dry. Carefully fold the egg whites into the yolk mixture.
  3. Heat an omelet pan. Add the butter and heat until foaming but not brown. Pour the mixture into the pan. Leave until set and golden on the bottom. Place under a hot grill until set.
  4. Fold over and garnish with parsley.
  5. Before folding the omelet you can fill with any of the following: grated cheese, sweetcorn and bacon, chopped cooked spinach, smoked fish, cooked chicken livers.