Omelet is a famous French dessert, with not too complicated processing. Today we learn together this top delicacy.
Material: (1 plate)
- 2 chicken eggs.
- 2 tablespoons of water.
- 1/8 teaspoon salt.
- Pepper puree.
- 1 teaspoon of butter.
- 1/3 cups chopped cheese, chopped ham.
Making:
Break eggs into bowls. Add water, salt and pepper, beat eggs.
Heat the butter in a non-stick pan.
The eggs are constantly ripen from the outside and the unripe eggs come in contact with the pan. Continue to chop, tilt the pan if there are still pieces of raw eggs.
When the top of the egg begins to seep and the eggs almost ripen almost double the eggs together. Turn back the fried face quickly again then pour the sprinkle a little pepper. Enjoy when hot.
Notes:
This is the classic French dip and omelet recipe, because it is suitable for most people. You can also create your own omelet. Some people add cheddar cheese or chopped gruyere, sour cream, sliced meat, bacon, fried mushrooms, bell peppers or tomatoes, onions, fresh herbs, or even What's left of last night's dinner?
If you want more eggs, add sweetness and add a little sugar when beat eggs. Add some finely chopped nuts or seeds, sugar powder. In order to create a more premium taste, add a spoonful of Cognac Grand Marnier.
Prepare the ingredients you want first. Classic omelet is very fast, however any added ingredients need to be cooked prior to incorporation into the egg mixture. It should only be about 1/3 to 1/2 cups of food for each omelet consisting of 2 eggs. Cheese and food must be left at room temperature. Need to cut small pieces to avoid causing the omelet to tear.
Done eating right away. Do not fry too many times.
If you want to cook more, just multiply the recipe by the number of servings you want. Each omelet requires only ½ cup of eggs.
The omelet should use a shallow pan and tilted sides - designed to easily bind the egg during cooking and to easily pour the egg from the pan.
For the first time, 1/3 to 1/2 cups of raw material into the omelet may be slightly difficult to handle. Try to use only 1/2 of the ingredients on the egg while the other half will be sprinkled on the top when eating.