![\"\"](\"/static/img/badges/bage_top.png\")
![\"\"](\"/static/img/badges/misc.png\")
![\"\"](\"/static/img/badges/bage_buttom.png\")
📝 Description
![\"\"](\"/static/img/badges/l1a.png\")
78
![\"\"](\"/static/img/badges/r1.png\")
🥘 Ingredients
6 eggs, 1 saltspoonful of salt, 1/2 saltspoonful of pepper, 2 sheep's kidneys, or 2 tablespoonfuls of minced veal kidney, 5 oz. of butter.
👨🍳 Method
Skin the kidneys, cut them into small dice, and toss them in a frying-pan, in 1 oz. of butter, over the fire for 2 or 3 minutes. Mix the ingredients for the omelet the same as in recipe No. 1456, and when the eggs are well whisked, stir in the pieces of kidney. Make the butter hot in the frying-pan, and when it bubbles, pour in the omelet, and fry it over a gentle fire from 4 to 6 minutes. When the eggs are set, fold the edges over, so that the omelet assumes an oval form, and be careful that it is not too much done: to brown the top, hold the pan before the fire for a minute or two, or use a salamander until the desired colour is obtained, but never turn an omelet in the pan. Slip it carefully on to a _very hot_ dish, or, what is a much safer method, put a dish on the omelet, and turn the pan quickly over. It should be served the instant it comes from the fire.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried my hand at Mrs. Beeton's kidney omelette this week, and I must say, it was a delightful blast from the past. I found the process of dicing the kidneys and tossing them in butter before mixing with the eggs to be surprisingly satisfying, like a tiny, savory puzzle. The real surprise came when I folded the omelette—it was easier than I expected, and the result was a neat, golden package that I could have served in a fancy brasserie. I had always thought of kidneys as a bit of a chore to prepare, but this recipe made them shine with minimal fuss. This dish is perfect for the weeknight cook who wants to impress without breaking the bank or spending hours in the kitchen. The combination of eggs and offal is a classic for a reason, and this omelette is a testament to that. Serve it with a simple green salad and a crusty loaf, and you've got a meal that's as economical as it is elegant. Next time, I might try adding a splash of wine to the butter for an extra touch of luxury. But as it is, this recipe is a keeper.
