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Abstract:
This video presents a unique baked omelette recipe sourced from a 1918 American Journal of Nursing article by Alice Urkhart Fuel, originally intended as "War recipes for invalid cookery". The presenter demonstrates how to prepare this single-egg dish, which involves separating the egg, beating the white into a stiff meringue (with optional cream of tartar), placing it in a greased ramekin, creating a nest for the yolk with butter, adding seasonings, and baking. The presenter offers tips like using a wider ramekin for easier eating and preferring a runny yolk over the original recipe's suggestion for a set one. The final dish resembles a small soufflé and is highlighted as an interesting, visually appealing, and potentially low-carb alternative to standard breakfast eggs. The video also includes a sponsorship segment for Trade Coffee.
WWI Baked Omelette: A Unique Breakfast Alternative
0:00:03 Introduction: Tired of plain eggs? This video introduces a baked omelette recipe from the World War I era.
0:00:13 Recipe Origin: The recipe is from the American Journal of Nursing, September 1918, by Alice Urkhart Fuel of Los Gatos, California.
0:00:25 Preparation: Grease a small, oven-safe dish (a wider ramekin is recommended over a tall one for easier eating) with butter or oil. Preheat the oven.
0:00:53 Egg Separation: Separate one egg, carefully placing the yolk aside.
0:01:10 Beating the White: Add a pinch (approx. 1/8 tsp) of cream of tartar (optional) to the egg white to help stabilize the foam.
0:01:31 Achieving Stiff Peaks: Beat the egg white with a whisk (or power mixer) until stiff peaks form, which takes about 2 minutes by hand.
0:01:53 Seasoning the White: Season the beaten white lightly with salt and pepper.
0:02:08 Assembling the Dish: Transfer the meringue to the prepared dish and create a hollow nest in the center.
0:02:14 Adding Butter and Yolk: Place a small piece of butter in the nest, then carefully slide the reserved yolk into the center.
0:02:21 Final Seasoning: Season the yolk with pepper. The original recipe also calls for salt and more butter here, but the presenter adds fresh thyme instead of extra butter.
0:02:36 Baking Instructions: Bake at 350°F (180°C) for approximately 8 minutes.
0:02:45 Sponsor Segment: Brief promotion for Trade Coffee subscription service.
0:03:53 Checking Doneness: Bake until the white begins to brown. While the original recipe suggests baking until the yolk is set, the presenter prefers a runny yolk, checking for a "pudding-like jiggle."
0:04:17 Serving Suggestion: Eat by breaking off pieces of the meringue "crust" and dipping them into the runny yolk, similar to dipping toast.
0:04:34 Key Takeaway: This dish offers an "attractive looking" and different way to serve eggs, potentially suitable for low-carb diets as a toast substitute.