Traditional French Omelette Recipe
To regulate how quickly the eggs cook, stir occasionally and remove the skillet from the heat as required. The final omelet should have a golden outside that isn't browned and a creamy inside.
Ingredients
- Checklist of Ingredients
- 1/8 teaspoon split kosher salt
- Halved 1/8 teaspoon of freshly ground black pepper
- 4 big eggs, broken up
- 1 teaspoon divided butter
Directions
Step 1
Two eggs and a dash each of salt and pepper are combined in a small bowl. Stirring with a whisk until barely combined (do not overbeat).
Step 2
Over medium heat, preheat an 8-inch nonstick skillet. Melt 1/2 teaspoon butter in the pan and coat with a swirl. Add egg mixture to pan; cook for 60 seconds, turning often with a rubber spatula, until eggs have the consistency of very soft scrambled eggs (center will still seem moist). While stirring, tilt the pan to fill any gaps with the raw egg mixture.
To remove the omelet from the pan, run a spatula along the omelet's edges and beneath it. The omelet end should be raised onto the pan's front lip. To close the omelet, roll the opposite end toward the lip. Turn out onto a plate with the seam facing up. Repeat with the remaining butter, eggs, salt, and pepper.
Step 3
Although eggs inherently include a lot of dietary cholesterol, these omelets easily meet our fat and calorie requirements.
Nutritional data
160 calories, 11.4g fat, 4.3g saturated fat, 4.2g mono fat, 2g poly fat, 12.6g protein, 0.8g carbs, 377mg cholesterol, 1.8mg iron, 279mg sodium, and 57mg calcium per serving.
Comments
Post a Comment