Omellet Eggs

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Omellet Eggs

The earliest omelettes are believed to have originated in ancient Persia.[1][2]: 65  According to Breakfast: A History, they were "nearly indistinguishable" from the Iranian dish kookoo sabzi.[2]

According to Alan Davidson,[1] the French word omelette (French: [ɔm.lɛt]) came into use during the mid-16th century, but the versions alumelle and alumete are employed by the Ménagier de Paris (II, 4 and II, 5) in 1393.[3] Rabelais (Pantagruel, IV, 9) mentions an homelaicte d'oeufs,[4] Olivier de Serres an amelette, François Pierre La Varenne's Le cuisinier françois (1651) has aumelette, and the modern omelette appears in Cuisine bourgeoise (1784).[5]

Alexandre Dumas discusses several variations of omelette in his Grand dictionnaire de cuisine. One is an omelette with fresh herbs (parsley, chives and tarragon), another is a variation with mushrooms that Dumas says may be adapted using green peas, asparagus, spinach, sorrel or varieties of truffles. The "kirsch omelette " (or rum omelette ) is a sweet omelette made with sugar and liquor, either kirsh or rum. The omelette is rolled and sprinkled with powdered sugar. A hot poker is used to burn a design into the omelette and it is served with a sweet sauce made of liquor and apricot jam. Another sweet omelette , attributed to a royal cook of Prussia, is made with apples and brown sugar glaze. Of the Arabian omelette, Dumas writes "I have been concerned in this book to give the recipes of peoples who have no true cuisine. Here, for example, is a recipe the Bey's cook was good enough to give me." The omelette itself is made with an ostrich egg and served with a spicy tomato-pepper sauce.

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