Title: Basic French Rolled Omelet
Categories: Eggs
Yield: 1 Servings
| FOR EACH EGG USE: 2 EGG OM |
| 1 | ts | Water 2 Eggs |
| | ds | Salt 2 tsp water |
| 1 | dr | Tabasco dash salt |
| 1 1/2 | ts | Butter 2 drops tabasco |
| 1 | tb | Butter |
| 1 | | Prepare fillings in advance, set aside until needed. |
| 2 | | Break eggs into small bowl. Add water, salt and Tabasco. B |
with a table fork until whites and yolks are just blended, about 50 strokes
or 20 seconds. You don't 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
don't 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 I've 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