CookEat Recipe
Omelette with Anchovies
Eight-egg omelette folded around pieces of oil-packed anchovy. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-0772. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use identified ready-to-eat oil-packed anchovies. Verify egg centre74°C; printed two-minute cooking and two half-minute rests alone do not prove endpoint. Limites : Whole-versus-fillet source unit mass, anchovy size, pan heat, finished omelette thickness and diners remain unknown. Twelve anchovy units are not a plated count.
Method
Steps
Step 1
Cut the TWELVE oil-packed anchovy units into quarter-inch pieces. Beat with EIGHT eggs,59 mL cold milk, HALF teaspoon salt and HALF teaspoon white pepper for TWO minutes.
Step 2
Heat ONE tablespoon butter in a frying pan. Add the mixture and stir with a fork TWO minutes; rest THIRTY seconds, fold the two opposite sides, then rest THIRTY seconds more. Continue as needed until the egg-dish centre reaches 74°C. Turn onto a hot dish and serve.
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