Sunday, 1 May 2011

Procedural text_Omelette

How to Make a Basic Omeletthumbnail
An omelette or omelet is a dish made from beaten eggs quickly cooked with butter or oil in a frying pan, sometimes folded around a filling such as cheese, vegetables, meat, or some combination of the above. To obtain a fluffy texture, whole eggs or sometimes egg whites only are beaten with a small amount of milk or cream, or even water, the idea being to have "bubbles" of water vapor trapped within the rapidly cooked egg. The bubbles are what make the omelette light and fluffy.


things you'll need:

  • 2 eggs
  • butter for the pan
  • dash black pepper
  • 1/8 tsp. salt
  • 1 tbsp. water
  • Groceries
  • Wire whisk
  • Spatula
  • Mixing bowls
  • Omelet pans
  • Forks
    • 1

      Combine eggs, water, salt and pepper in a medium-sized bowl. Beat with a fork until combined but not too frothy.
    • 2

      Melt a little butter (1 or 2 tsp.) over medium-high to high heat.
    • 3

      When the butter stops foaming, pour the egg mixture into the skillet, and without moving the skillet, allow the eggs to set on the bottom (this should only take a few seconds).
    • 4

      As eggs set, take a spatula and push the edges of the egg mixture in, allowing the uncooked eggs on top to flow underneath and make direct contact with the skillet. Repeat the procedure at various spots around the edge of the setting egg mixture.
    • 5
      When eggs are set but still shiny, remove the omelette from the heat. The whole process should take just 2 or 3 minutes.
    • 6
      Fold the omelet in half and slide it onto a warm plate.

Read more: How to Make a Basic Omelet |

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