CookEat Recipe

Omelette with Oyster Crabs

Name: Omelette with Oyster Crabs
Ingredients: 8 Egg — Fresh eggs; 59 Millilitre Milk — Milk, half gill; source unit: millilitre; 0.5 Teaspoon Salt — Egg salt; source unit: teaspoon; 0.5 Teaspoon Parsley — Chopped parsley; source unit: teaspoon; 2 Saltspoon (source measure) White pepper — White pepper; source unit: saltspoon; 237 Millilitre Oyster crab — VERY FRESH oyster crabs, half pint as supplied; source unit: millilitre; 2 Tablespoon Butter — Butter; source unit: tablespoon; 3 Saltspoon (source measure) Salt — Crab finish salt; source unit: saltspoon

Omelette with Oyster Crabs Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2725. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Printed times are historical guides; record selected safe product, temperature and actual yield. Limites : Oyster crab species/cleaning/edible volume and pan capacity unverified; source salt added twice distinct.

Type: Main course

By Alexander Filippini · Posted Sep 29, 2026

Method

Steps

Step 1
Beat eight eggs with milk, egg seasoning/parsley. Wash/drain half-pint very fresh oyster crabs, fry in two tbsp butter five-minute guide and season with three saltspoons salt. Add eggs and form folded omelette, historical brief set only; continue until crab shellfish74°C and egg-rich centre74°C.

Cooked it? Rate it.

Cooked 0 times

Not rated yet

Steps

Step 1

Cooked it? Rate it.

Share this recipe