CookEat Recipe
Omelette with Bacon
One eight-egg omelette with diced bacon cooked in the pan. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-1077. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Identify bacon ready-to-eat versus raw pork product and its safe endpoint; egg dish 74°C. Limites : Bacon fat recovery, retained combined pan-fat amount, pan size, actual cooking times and finished omelette yield are unmeasured.
Method
Steps
Step 1
Beat EIGHT whole eggs with 59 mL milk, HALF teaspoon salt and TWO saltspoons white pepper for TWO minutes. Brown 28 g raw smoked cured pork-belly bacon, cut in small dice, in ONE tablespoon butter for the FIVE-minute guide, continuing until the bacon reaches 71°C. Drain HALF of the combined pan fat, retaining the other half; retained amount is unmeasured.
Step 2
Pour eggs into the bacon pan, fork-mix two minutes, rest one minute, fold both sides to meet in centre and rest half minute. Verify egg-dish centre 74°C and serve hot; printed times do not prove this endpoint.
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