My first attempt at making this dish was not very successful. The mistakes I made were: not cooking the butter/flour/milk mixture long enough, not incorporating the egg whites into the egg yolks enough, using too small of a baking dish, and using too low of an oven temperature. As it was cooking, the yolks sunk to the bottom of the dish and stayed runny while the whites started to burn on the top.
The second time making this came out much better. My first change was to cook the butter, flour, and milk longer so it was a bit thicker. The original recipe said to “stir until smooth,” but it definitely needs to thicken a bit to help later in the recipe when the yolks and whites are combined. My second change was to use an 8″ x 11″ baking dish instead of the 8″ x 8″ one I used the first time. And finally, I increased the oven temperature from 350oF to 375oF.
The final product was a fluffier, more delicate cooked egg than we usually make. And it’s not what we consider an omelet nowadays, filled with added ingredients. But it’s the simplicity that allows the eggs to shine.
“My Favorite Omelet”
- Course: Breakfast
- Cuisine: American
- Author: Adapted from The Good Housekeeping Woman’s Home Cook Book 1909 Edition
- Prep: 20 minutes
- Cook: 20 minutes
- Ready in: 40 minutes
- Servings: 4
Ingredients:
- 1 T butter
- 1 T flour
- 1 C milk
- 6 eggs, seperated
- 1 tsp salt
- 1/2 tsp pepper
Instructions:
- Preheat oven to 375oF. In saucepan, melt butter, then add flour and whisk until fully incorporated. Pour in milk and whisk over medium low heat until it thickens, approx. 5 minutes. Set aside to cool.
- Meanwhile, beat yolks until pale yellow and whites until very stiff. Add salt and pepper to the yolks.
- Gently fold milk mixture into yolks. When combined, fold in whites to yolk mixture. Continue to fold until well-combined. Pour into baking dish.
- Bake uncovered for 20 minutes or until eggs are set. Serve immediately.
Have you tried this recipe? Please leave a review and comment below.
