Plain Omelette
The earliest
omelettes are believed to have originated in Ancient Persia. Omelettes are all-around
brunch. Omelettes are the fillings of your choice.
Preparation time- 5
minutes
Cooking time- 5
minutes
Makes-1
Ingredients Quantity
Eggs, size 55 2
to 3
Salt and white pepper taste
Butter 20g
Method
1. Break the eggs into a basin, season with pepper and
salt and mix thoroughly until the whites and yolks are evenly combined. Heat a
seasoned omelette, add 15g of butter and shake the pan to coat the base and
sides completely. Just before the butter begins to turn brown, pour in the eggs
2. Shake the pan vigorously while stirring the eggs
with a fork. Take care to continually remove the egg from the side of the pan
to the center as it sets.
3. When the egg is slightly firm underneath but still
soft in the center, tilt the pan up on a 45 degree angle with the edge of the pan
furthest from the handle over the gas jet. Use the fork to release the omelette
from the sides of the pan and gently push it towards the edge of the pan over
the flame to form a cigar or oval shape.
4. Finish the cooking under the salamander for a couple
of seconds. The outside of the omelette should be set, but not coloured. The center
should be soft and moist.
5. When cooked, turn the omelette out onto a warm
service plate and brush the surface with the remainder of the butter. Serve
immediately.
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