Eggs Espanol
A historical recipe from California Mexican-Spanish Cook Book, by Bertha Haffner-Ginger.
A historical recipe
California Mexican-Spanish Cook Book: Selected Mexican and Spanish Recipes, by Bertha Haffner-Ginger. Project Gutenberg eBook #39586.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: raw egg. Check current food-safety guidance before following this.
Source and licence
From California Mexican-Spanish Cook Book, by Bertha Haffner-Ginger. Digitised by Project Gutenberg, eBook #39586 (https://www.gutenberg.org/ebooks/39586). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Mexico. Associated with Mexico by the book is about Mexican cookery (Cooking, Mexican); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
- Raw egg. Raw or lightly cooked egg carries a risk, above all for children, older people, anyone pregnant or unwell.
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Ingredients
- one tablespoon minced onion
- one tablespoon minced green sweet pepper
- one tablespoon parsley
- one cup tomato--raw
- one teaspoon chile powder
- two tablespoons red chile sauce
- four seedless raisins
- two eggs
Method
- Spanish Omelet (Supreme) A complete lesson--Fry a strip of bacon for each diner;
- remove from fat and keep hot.
- Cook until tender, in the fat, one tablespoon minced onion and sliver of garlic button (young green onion is best), one tablespoon minced green sweet pepper, same of canned sweet red pepper (pimiento), one tablespoon parsley, four sliced ripe olives, four seedless raisins, six mushrooms.
- Add when done, level teaspoon flour, then add one cup tomato--raw or canned;
- cook few minutes, salt to taste, add one teaspoon chile powder or two tablespoons red chile sauce.
- Use the above amount for every two eggs.
- Keep hot and prepare eggs by breaking in separate bowl whites and yolk;
- beat yolk first very stiff till light in color, add tablespoon water to each yolk and one-eighth teaspoon salt.
- Beat whites stiff, add small pinch cream tartar while whipping.
- Fold three-fourths of the whites into the yolks--do not break up too fine.
- Have hot omelet pan bottom covered well with lard or butter;
- pour in eggs;
- lower fire and cook slowly, lifting up with spatula at different places to let raw egg to bottom.
- When nearly done, set under gas broiler or in very hot oven for a few minutes until seared.
- Remove, and with spoon, put prepared filling on one-half of omelet, fold other half over, turn out on a hot platter.
- Put rest of whipped whites on top to form a circular crown around edge.
- Sprinkle with salt and bits of butter;
- set back in oven and brown but not too deeply.
- Remove;
- decorate with bits or strips of pimiento, sliced olives, parsley, and last, the strips of bacon and triangles of toast.
- A simple way, not so pretty and fluffy, but good, is to mix the filling with whipped eggs;
- cook, fold and serve hot.