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1/4
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Filling
-- Egg mix
Eggs, large
Water (1)
Salt
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Butter
Pepper
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The chef set favors a double fold these days, making a long narrow
omelet. This has the advantages of leaving more room on the plate for
fancy and it holds less filling, but those are not generally my
objectives so I use the single fold.
Make: - (20 minutes for 4, + making filling)
- Prepare FILLING for as many omelets as you will be making
and keep it warm. The photo example is a bit over-stuffed with fried
blood sausage.
- Warm the Plates your omelets will be served on.
- Set up your Eggs, Water and Salt ready to be
whipped, but don't whip until just ready to use. If you're making 4
omelets set them up in individual cups.
- When ready to make an omelet, whip up a set of Egg Mix,
enough to blend the yolks and whites but not frothy.
- Over a moderately hot flame, heat the omelet pan. Test hotness with
a small piece of butter which should foam well but not brown. Wipe out
the test with a paper towel.
- Put in the Butter, about 1 teaspoon depending on your pan.
and swirl it about, then pour in the Egg Mix with a circular
motion.
- Immediately start working the egg from the sides of the pan to the
middle as long as there's liquid egg enough to refil the edge . Once
it is setting well work just the top and get it all about level.
- When the top is nearly ready, spoon your Filling onto
the left half of the omelet (looking from the handle side and
presuming you're right handed).
- When it's ready, make sure the omelet is free from the pan and
slide it off onto the plate by tilting the pan. When it's half on the
plate, tilt the pan up to fold the empty half over the filling. This
is the critical point - not done enough you'll have liquid egg
running on the plate, too well done and you have a ruined omelet,
see (Note-3).
- Grind a little pepper over and serve immediately. Diners should
start on their omelet as soon as placed, not waiting for others to
be served.
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