Cooking Essentials
The Technique
Omelets
Omelets can be filled with just about anything you please making them a versatile breakfast favorite & knowing a trusted procedure in order to prepare one is key. A French omelet requires a good bit of skill as the surface of the eggs are stirred with a fork just above the bottom of the pan while shaking it during cooking. It is then rolled onto a plate. A folded omelet is a little more straightforward as the eggs are added to the hot skillet without the need to stir them during cooking to produce an omelet with a firmer texture. The technique featured actually combines the two traditional methods in order to make it easier for a beginner replicate. Learn how to prepare this classic egg style by using a simple to follow, streamlined procedure.
Cheese Omelet
makes 1 serving
2 eggs
1 Tbsp water
1 Tbsp finely & freshly grated Parmesan cheese
A pinch of kosher salt & pepper
Chopped fresh parsley
Crack 2 eggs into a small bowl & whip vigorously with 1 tablespoon of water using a dinner fork. Heat a small non-stick skillet just under Medium heat approximately 2 minutes. Eggs should be cooked over gentle heat in order to produce the best texture. Hold your hand about 2 inches over the surface. If it feels warm, add 1 teaspoon of butter to the skillet. The butter should lightly sizzle & melt when it hits the pan. Be certain a smattering of the butter coats the entire surface of the skillet. Pour the egg mixture into the skillet & reduce the heat to a few notches above the lowest heat setting. Lift the skillet & tilt it so that the eggs are evenly distributed in the pan. Ring a rubber spatula abound the circumference of the pan to gently loosen as the eggs cook. Allow them to set in the bottom of the skillet about 1 1/2 minutes until they are moist but almost cooked through. Sprinkle with the Parmesan & a smattering of salt & pepper. Using a dinner fork, begin rolling the egg away from the skillet handle. Lift the pan & use the fork to gently roll the cooked omelet onto a plate. Season with additional Parmesan, salt, pepper & chopped fresh parsley, if desired.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Prepare A Cheese Omelet
Omelets can be stuffed with all sorts of delicious fillings from a variety of cheeses to sautéed mushrooms, onions, spinach & country ham. Fresh herbs are a lovely way to brighten them just before serving. It’s important to note that once the eggs have set, they will continue to cook just a bit longer off of the heat.
The Technique
Omelets are certainly a favorite breakfast staple however the technique used in order to prepare can mean the difference between one that sticks to the pan verses one that gracefully rolls from the skillet & onto the plate. Gather a small non-stick skillet & a rubber spatula. A few additional items will be needed in order to complete the task. Here’s what you should know.
No. 1
Crack 2 eggs into a small bowl & whip vigorously with 1 tablespoon of water using a dinner fork. Heat a small non-stick skillet just under Medium heat approximately 2 minutes. Eggs should be cooked over gentle heat in order to produce the best texture. Hold your hand about 2 inches over the surface. If it feels warm, add 1 teaspoon of butter to the skillet. The butter should lightly sizzle & melt when it hits the pan. Be certain a smattering of the butter coats the entire surface of the skillet.
No. 2
Pour the egg mixture into the skillet & reduce the heat to a few notches above the lowest heat setting. Lift the skillet & tilt it so that the eggs are evenly distributed in the pan.
No. 3
Ring a rubber spatula abound the circumference of the pan to gently loosen as the eggs cook. Allow them to set in the bottom of the skillet about 1 1/2 minutes until they are moist but almost cooked through.
No. 4
Sprinkle with the Parmesan & a smattering of salt & pepper.
No. 5
Using a dinner fork, begin rolling the egg away from the skillet handle. Lift the pan & use the fork to gently roll the cooked omelet onto a plate. Season with additional Parmesan, salt, pepper & chopped fresh parsley, if desired.
The Tune
“Tea For Two” Doris Day
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