I’m always looking for looking for nice breakfast foods, so decided to try a hundred-year-old recipe for Jelly Omelet. For the omelet, the eggs are separated and the whiten beaten, which results in a light and fluffy omelet. I’ve seen many recipes in old cookbooks that call for beating the egg whites when making an omelet, and I’ve previously made several of them – and they always turn out wonderfully. By comparison modern omelets seem heavy. Modern recipes seldom call for beating egg whites. I can’t figure out why the older method of making omelets seems to have largely been lost over time.
To make a Jelly Omelet, the cooked eggs are spread with jelly prior to folding to make the omelet. I used currant jelly – though other jams, jellies, or marmalades could be used. The sweet tartness of the currant jelly was a nice complement to the eggs.
This recipe is a keeper, and I anticipate that I’ll make it again. I have lots of jellies that I made last summer, and this is a tasty way to use some of the jelly.
Here is the original recipe:
Here’s the recipe updated for modern cooks:
4 eggs, separated
1/4 teaspoon salt
1 tablespoon sugar
4 tablespoons hot water
1tablespoon butter, melted
jam, jelly, or marmalade
additional sugar to sprinkle on top of omelet (optional)
Preheat oven to 375° F. Place egg whites in a bowl, and beat the egg whites until they form stiff peaks. Set aside.
In another bowl, whisk the egg yolks, then stir in the salt, sugar, hot water, and melted butter. Fold in the beaten egg whites.
Heat a large oven-proof skillet (or use an omelet pan) on the top of the stove using medium-low heat. (If needed to prevent sticking, liberally grease the skillet before heating.) Pour the egg mixture into skillet, and gently cook for 1 minute. Turn the pan 90° to help ensure that the omelet cooks evenly, and gently cook for another minute. Then move the skillet to the oven, and bake for about 8 – 10 minutes or until the egg mixture is set. Remove from oven, and loosen the edges of the omelet from the skillet with a knife or spatula, then turn onto a plate. Thickly spread jam, jelly, or marmalade onto one half of the omelet, and the fold in half. If desired, sprinkle sugar on top of the omelet. Serve immediately.