This video explores a historical breakfast recipe: a baked omelette from the September 1918 issue of the American Journal of Nursing, titled "War recipes for invalid cookery." The recipe involves separating an egg, whipping the white to stiff peaks, creating a nest for the yolk and a piece of butter, and then baking the assembly. The creator demonstrates the process, discussing preferred baking dish size, the optional addition of cream of tartar for stability, and the desired level of yolk doneness (preferring a runny yolk over the original instruction to set it). The resulting dish is described as a delicious, soufflé-like creation reminiscent of dipping toast in egg yolk, presented as an attractive alternative for frequent egg eaters or those on low-carb diets.
Exploring a WWI Era Baked Omelette Recipe
0:08 The video introduces a baked omelette recipe from the September 1918 American Journal of Nursing, found in a section called "War recipes for invalid cookery."
0:25 The recipe starts by separating a single egg.
0:29 It's recommended to prepare your baking vessel (a small, oven-safe ramekin is suitable) and preheat the oven (suggesting 350°F / 180°C) before separating the egg.
0:46 The dish should be greased generously, including up the sides, to accommodate the egg white puffing up like a soufflé during baking.
1:13 An optional addition of a shake of cream of tartar is suggested to help stabilize the whipped egg white and prevent collapse.
1:25 The egg white is beaten by hand until stiff peaks form when the whisk is pulled out.
1:53 Season the whipped white lightly with salt and pepper.
2:11 Spoon the whipped egg white into the greased dish, making a hollow "nest" in the center.
2:14 Place a small piece of butter into the hollow nest.
2:16 Carefully slide the reserved egg yolk into the center on top of the butter.
2:24 Season the top with pepper and potentially a garden herb like thyme.
2:43 Bake for approximately 8 minutes, or until the white begins to brown and the yolk reaches desired doneness.
3:53 While the original recipe intended a set yolk, the creator prefers a pudding-like jiggle indicating a runny yolk.
4:17 To eat, break off a piece of the baked meringue-like white and dip it into the runny yolk sauce.
4:29 The dish is described as "legit delicious," feeling similar to running toast through egg yolk.
4:39 The original text described it as an "attractive looking dish" and a "nice change when it is necessary for a patient to have eggs frequently," highlighting its historical context as invalid food.