Wartime Wednesday: Cheese Omelet and Hash Browns

To test an egg for freshness, place it in a glass of water. If the egg falls to the bottom of the glass and lies on it's side, it is a fresh egg; if the large end rises slightly, the egg is somewhat stale; if it stands on end or floats, it is very stale. The shell of a fresh egg has a bloom; that of a stale egg is usually shiny. If the contents of an egg rattle when it is shaken, it is not fresh.---The Victory Binding of the American Woman's Cook Book

How glorious is that omelet?

Whites and yolks are separated; the whites beaten till stiff, and the yolks till thick and lemon-colored.

Into the yolks, beat a little hot water, and salt and pepper. Fold in the whites.

Melt butter (or fat) in an oven-safe skillet, pour in eggs and cook over a slow fire until puffy and light brown on the underside. Slide the pan into a warm oven until the top of the egg is dry.

In this case, I added some shredded Monterey Jack before the pan went into the oven.

For the has browns, boiled potatoes are cut and cooked in a well-oiled skillet. The potatoes are smooshed, and allowed to cook until browned on the bottom. Then, lift one side of the potatoes and fold like an omelet.

Mine didn't work quite that well, but they were eaten, which really counts.

About the omelet, Matt says: "Very light. Very, very, light. Just a little bit of cheese; enough to provide flavor, but not weigh it down. Just a little more substantial than a souffle, particularly where it had touched the hot pan. Very good."









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Tagged with: Food & Drink + Retro + Breakfast + Eggs + Potatoes + Cookbooks