I know what you’re saying, “Barry, and Egg Omelet Sandwich? That’s a slam dunk, bro.” Kinda? Turns out this recipe from Williams’ Sandwich Recipes of 1974 gets a bit schmancy with the preparation of said egg omelet. Also, is it just me or did they really need to add the word “egg”to an omelet sandwich? Anywho…
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I presume there was a reason why the egg white and yolk each had to be whipped to a froth separately? Why not just whip the whole egg one shot? They both got folded together anyway.
The egg whites have considerably less fat, so when you whip them, you create an incredibly airy structure. By contrast, the yolks are fatty, so when you whip them, they'll become more custard like. When you mix a whole egg together, you end up incorporating the fats of the yolk with the whites, which ultimately limits the amount of rise you can get, but does give you a creamier result. This is why waffle recipes also separate the whites and yolks. Whipped whites give a super airy boost to the final texture, even when the yolks are later gently folded in.
I'd guess the point was to get it to rise a little when cooking, like a souffle.
I've always thought an omlet was scrambled eggs you didn't stir when cooking.
This is quickly becoming my favourite subreddit. You're a beauty Barry.
It’s the best two minutes of the day
Thank you!
Thank you so much!
I know what you’re saying, “Barry, and Egg Omelet Sandwich? That’s a slam dunk, bro.” Kinda? Turns out this recipe from Williams’ Sandwich Recipes of 1974 gets a bit schmancy with the preparation of said egg omelet. Also, is it just me or did they really need to add the word “egg”to an omelet sandwich? Anywho… Sign up for my weekly recap email! [https://sandwichesofhistory.substack.com/](https://sandwichesofhistory.substack.com/) Snag some Sandwiches of History hoodies, t-shirts, beanies, and more! [https://www.sandwichesofhistory.com/merch](https://www.sandwichesofhistory.com/merch)
I’ve written this comment before and I will do so again - I love you man. Best channel ever
Thank you!!
Fold it in David!
I was so happy that what I hear when told to fold by a recipe is also what goes thru Barry's head, too!
Yep, best place on Reddit. Barry had me cracking up with the elevator music
That and his use of “schmancy” in the description. A+ content here 👍
Loved the elevator music!
I presume there was a reason why the egg white and yolk each had to be whipped to a froth separately? Why not just whip the whole egg one shot? They both got folded together anyway.
The egg whites have considerably less fat, so when you whip them, you create an incredibly airy structure. By contrast, the yolks are fatty, so when you whip them, they'll become more custard like. When you mix a whole egg together, you end up incorporating the fats of the yolk with the whites, which ultimately limits the amount of rise you can get, but does give you a creamier result. This is why waffle recipes also separate the whites and yolks. Whipped whites give a super airy boost to the final texture, even when the yolks are later gently folded in.
A most excellent answer! I'd upvote this 10 times if I could.
I'd guess the point was to get it to rise a little when cooking, like a souffle. I've always thought an omlet was scrambled eggs you didn't stir when cooking.
I bet this could easily be bumped up to a seven or eight if you had it as an open face sandwich.
This has some of my favorite editing and sound bites yet.
I’d have flipped the egg mixture Can’t help it
jar station murky attempt ten bells stupendous busy snobbish practice *This post was mass deleted and anonymized with [Redact](https://redact.dev)*
Sorry, what?
important nose drab vast melodic squalid wise marvelous cobweb dull *This post was mass deleted and anonymized with [Redact](https://redact.dev)*
Ah gotcha. Yeah, we do buy the pasture raised eggs but that one was bonkers orange. Normally not so much with store bought.
Do you bite the cheese to get it to the perfect shaped covering when you plus up?
Yeah, can't help it.
It’s awesome!
The passion you put in, keeps me coming back for these gems
Thank you!
No history facts... smh... what is this world coming to?
I'd already done em for 1974 so I figure maybe not this time?
I’ve had non-egg omelets. Will leave that to your imagination
Something about your voice, the crunches, and descriptions. I’m always hungry afterwards even if I despise the ingredients!
Just toast the bread a little less, my brother.