omelet
INGREDIENTS
3 eggs
Whole milk 2 tbsp.
Clarified butter or whole butter 2 tbsp
Salt and pepper to taste
COOKING TIPS
Crack the eggs in a glass bowl and beat them until they are a light yellow color.
Heat a heavy-bottomed nonstick skillet over medium-low heat. Add the butter and allow to melt.
Add the milk to the eggs and season with salt and white pepper.
Then it hit, take as much as possible so that the omelet fluffy.
When the butter in the pan is hot enough to make a drop of water hiss, pour the eggs. Do not move! Let the eggs boiling for one minute or until the base starts to.
With spatula, gently push one side of the egg in the middle of the forehead, while tilting the pan to the still liquid egg to flow underneath. Repeat with the other side, until there is no liquid left.
Your egg should now look like a light yellow pancake, which is easy to slip on the rubber surface. If it sticks, let it with your spatula.
Now carefully turn the omelet over, using your spatula to facilitate any. Cook for a few seconds, or until there are no raw egg starts.
With your spatula, lift one side of the egg and fold it over and over so the edges line up.
Cook for a minute or so, but do not overcook or allow the egg to turn brown.
If necessary, you can turn the omelet over the top to cook for 30 seconds or so. Just do not let it get brown.
Carefully transfer the finished omelet on a plate. Garnish with chopped fresh herbs if you like
INGREDIENTS
3 eggs
Whole milk 2 tbsp.
Clarified butter or whole butter 2 tbsp
Salt and pepper to taste
COOKING TIPS
Crack the eggs in a glass bowl and beat them until they are a light yellow color.
Heat a heavy-bottomed nonstick skillet over medium-low heat. Add the butter and allow to melt.
Add the milk to the eggs and season with salt and white pepper.
Then it hit, take as much as possible so that the omelet fluffy.
When the butter in the pan is hot enough to make a drop of water hiss, pour the eggs. Do not move! Let the eggs boiling for one minute or until the base starts to.
With spatula, gently push one side of the egg in the middle of the forehead, while tilting the pan to the still liquid egg to flow underneath. Repeat with the other side, until there is no liquid left.
Your egg should now look like a light yellow pancake, which is easy to slip on the rubber surface. If it sticks, let it with your spatula.
Now carefully turn the omelet over, using your spatula to facilitate any. Cook for a few seconds, or until there are no raw egg starts.
With your spatula, lift one side of the egg and fold it over and over so the edges line up.
Cook for a minute or so, but do not overcook or allow the egg to turn brown.
If necessary, you can turn the omelet over the top to cook for 30 seconds or so. Just do not let it get brown.
Carefully transfer the finished omelet on a plate. Garnish with chopped fresh herbs if you like
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