Basic French Rolled Omelet Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
FOR EACH EGG USE: 2 EGG OM
1 tsp: Water,
2: Eggs,
ds Salt,
2 tsp: ,
-water,
1: dr Tabasco,
dash salt,
1 1/2 tsp: Butter,
2 drops: ,
-tabasco,
1 tbsp: Butter,
1 each: Prepare fillings in advance, set aside until needed.
2 each: Break eggs into small bowl. Add water, salt and Tabasco. Beat
Directions:
with a table fork until whites and yolks are just blended, about 50
strokes or 20 seconds. You dont want them to foam 3) Put butter
into well seasoned or nonstick omelet pan or skillet. A 6 or 7 inch
skillet is the right size for a two egg omelet..one serving. put pan
over moderately high heat. Rotate pan to distribute butter. 4) when
butter has stopped foaming, but before it browns, add eggs. 5) Allow
eggs to set a few seconds before starting to stir them. 5)Make a
circular movement around the bottom of the pan with the flat side of
the fork, lifting the cooked eggs gently as you stir. (the object
here is to leave them whole, not breaking them into curds as in
scrambled eggs.) 6) When the omelet has set on the bottom, tilt the
pan and lift the edge of the omelet to allow any uncooked egg on top
to flow under cooked portion.. 7) shake pan vigorously to loosen
omelet and prevent sticking. 8) smooth the top of the omelet gently
with fork. Cook a few seconds more. Omelet should be slightly brown
on the outside, still creamy but not liquid on the inside. 9)
sprinkle about two tablespoons full of the selected filling along the
center of the omelet. (I do it the length of the handle, but the
direction depends on how you are going to roll it.) 10) Fold omelet
in thirds by folding the edge opposite the handle onto the center,
covering the handle. THEN fold the edge near the handle over the
middle. 11) Grasp the handle of the pan in your upturned palm. Roll
the omelet out onto a warm plate, seam side down. 12) Brush with
melted butter for a warm sheen, if desired. Serve immediately. my
notes: I generally dont roll it into thirds... I slide slightly
less than half of the omelet onto the serving plate, then quickly
invert the pan over it, causing it to fold in half... hard to
describe verbally, but Ive never lost a filling yet... see also
fillings. borrowed from "Omelets and Crepes" Nitty Gritty
Productions, by Bob and Colleen Simmons c 1976
~=-=-=-=-=-=-=-Courtesy of The HomesteadBBS (615)
385-9421-=-=-=-=-=-=-=-=-=- Courtesy of Shareware RECIPE CLIPPER 1.1
Source from luhu.jp
strokes or 20 seconds. You dont want them to foam 3) Put butter
into well seasoned or nonstick omelet pan or skillet. A 6 or 7 inch
skillet is the right size for a two egg omelet..one serving. put pan
over moderately high heat. Rotate pan to distribute butter. 4) when
butter has stopped foaming, but before it browns, add eggs. 5) Allow
eggs to set a few seconds before starting to stir them. 5)Make a
circular movement around the bottom of the pan with the flat side of
the fork, lifting the cooked eggs gently as you stir. (the object
here is to leave them whole, not breaking them into curds as in
scrambled eggs.) 6) When the omelet has set on the bottom, tilt the
pan and lift the edge of the omelet to allow any uncooked egg on top
to flow under cooked portion.. 7) shake pan vigorously to loosen
omelet and prevent sticking. 8) smooth the top of the omelet gently
with fork. Cook a few seconds more. Omelet should be slightly brown
on the outside, still creamy but not liquid on the inside. 9)
sprinkle about two tablespoons full of the selected filling along the
center of the omelet. (I do it the length of the handle, but the
direction depends on how you are going to roll it.) 10) Fold omelet
in thirds by folding the edge opposite the handle onto the center,
covering the handle. THEN fold the edge near the handle over the
middle. 11) Grasp the handle of the pan in your upturned palm. Roll
the omelet out onto a warm plate, seam side down. 12) Brush with
melted butter for a warm sheen, if desired. Serve immediately. my
notes: I generally dont roll it into thirds... I slide slightly
less than half of the omelet onto the serving plate, then quickly
invert the pan over it, causing it to fold in half... hard to
describe verbally, but Ive never lost a filling yet... see also
fillings. borrowed from "Omelets and Crepes" Nitty Gritty
Productions, by Bob and Colleen Simmons c 1976
~=-=-=-=-=-=-=-Courtesy of The HomesteadBBS (615)
385-9421-=-=-=-=-=-=-=-=-=- Courtesy of Shareware RECIPE CLIPPER 1.1
Source from luhu.jp
Tags
Eggs