omeletty
adjUK /ˈɒmlɪti/ · CA, US /ˈɑmləti/
Etymology From omelette + -y.
1
Informal Resembling or characteristic of an omelette.
- The egg, if it is not fresh, isn’t worth full value, neither does it please the palate nor the imagination. There is a closer resemblance between the egg and advertising than we think. […] The best instructor for this purpose is the weekly journal, the Little Schoolmaster in the art of advertising, as Printers’ Ink is so appropriately called. Every week it gives you the latest, newest, and best in advertising. After reading it your ads will lose their scrambled and omeletty flavor.1903 January 14, “I love my love with a “C.””, in Printers’ Ink. A Journal for Advertisers., volume XLII, number 2, New York, N.Y.: Geo[rge] P[resbury] Rowell & Co., […], page 44, column 2:
- Should you prefer a coarser, shall we say more omeletty type of scrambled egg then lift the set parts or stir them gently from time to time.1968, Hilda Gerber, With Love and a Ladle, Cape Town: Howard Timmins, page 23:
4 more examples
- Have you ever tasted murtabak? It’s a Malaysian speciality made of dough interleaved with spiced meat and onion, covered in a thick omeletty coating – a meal in itself for under 50p.1975, Susan Campbell with Alexandra Towle, Cheap Eats in London, Harmondsworth: Penguin Books, published 1976, page 162:
- This mouthful translated as a pair of Spumone-type rectangles striped with three omeletty layers, green, yellow and sausage-colored, which had about as much taste as a kitchen sponge.1987, Arthur Bloomfield, Arthur Bloomfield’s Restaurant Book: A Celebration of Dining in the Bay Area and Beyond, Berkeley, Calif.: Aris Books, →ISBN, page 137:
- We were just starting on an appetizer (its name escapes me but it was kind of an omeletty egg dish with sauces and lots of lettuce) when a tour bus pulled into the parking lot and a batch of Korean tourists filed in to the seats prepared for them.2000, Bill Barry and family, People Places Cookbook, Regina, Sask.: People Places Publishing, →ISBN, page 129:
- I experimented with his technique of letting the egg and cream mixture sit briefly in-between stirrings, and although I ended up using less liquid than he suggested (Bill uses lots), I was impressed by the softness of the folds, almost omeletty.2007, Angela Nilsen, The Ultimate Recipe Book: 50 Classic Dishes and the Stories Behind Them, London: BBC Books, →ISBN, page 50: