Do you enjoy eating a nice fluffy omelet with a tasty filling? No? Then this is your lucky day! Today's incredible inedible egg recipe tells you how to avoid all that light fluffiness and add the chewy sensation that omelets so often lack. The secret? Noodles. Editor Frances Northcross suggests serving this dish with a side of applesauce. I'd recommend setting aside the noodly omelet and sticking to the applesauce. She offers a similar recipe for Egg Noodle Ring, with eggs and noodles baked in a ring mold. Frances suggests filling the center with creamed fish, eggs or fowl, possibly to add a little wet blandness to accompany the dry blandness of the molded eggs while simultaneously getting rid of those soon-to-expire leftovers at the back of the fridge. Doesn't it look great, too?
NOODLE OMELET
1 cup broken noodles
1/2 cup butter
3 eggs, well-beaten
Salt, pepper
Cook noodles in boiling salted water 10 minutes. Drain well. Heat butter in a skillet, add noodles and brown lightly. Season eggs with salt and pepper. Stir into noodles and cook slowly until eggs are firm. Serve with applesauce. Serves 6.
EGG NOODLE RING
1/4 pound noodles
3/4 cup cream
3 eggs, lightly beaten
Fine dry bread crumbs
Cook noodles in boiling salted water. Drain; add cream and eggs. Butter a ring mold and dust with crumbs. Pour noodle mixture into mold and set in pan of hot water. Bake in moderate oven (350) for 45 minutes. Unmold on hot platter and fill center with creamed eggs, creamed fish, or fowl. Serves 6.
300 Ways to Serve EGGS, Frances Troy Northcross in collaboration with the Culinary Arts Institute, Consolidated Book Publishers, 1940.
No comments:
Post a Comment