Omelet

CISV Cookbook by CISV Norway

CISV er en religiøst og politisk uavhengig barne- og ungdomsorganisasjon som arbeider for fred ved å skape større forståelse mellom mennesker fra ulike kulturer og nasjoner.

Omelet

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Photo by dorothyyu

Omelet

Serves 10
Prep time 10 minutes
Cook time 10 minutes
Total time 20 minutes
Allergy Egg, Lactose
Dietary Hindu, Islam, Judaism, Sugar (diabetes), Vegetarian
Meal type Bread, Breakfast, Lunch
Misc Serve Hot
Occasion Special occasion
Website Culinaryarts
For the ones that see no challenge in scrambled eggs anymore - a simple but very good recipe for omelet!

Ingredients

Omelet

  • 20 pieces Eggs
  • 20 tablespoons Butter
  • Salt and Pepper

Omelet (Optional)

  • 20 tablespoons Milk
  • Chives (seasoning, chopped)

Filling (Optional)

  • Cheese (grated)
  • Mushrooms (sliced)
  • Onion (sliced)
  • Bacon (chopped cooked)
  • Ham (sliced)

Note

Equipment: 

  • Pan (nonstick pan)
  • Cooking spoon
  • Knives
  • Cutting board
  • Mixing bowl
  • Whisk
  • Spatula

Good to know:

Extra ingredients (like ham or tomatoes) can make the omelet even more delicious!

Since an omelet is a bit more work than scrambled eggs, you could use this recipe for special occasions (e.g. leader's weekend).

On March 19, 1994, the largest omelette (128.5 m²) in the world at the time was made with 160,000 eggs in Yokohama, Japan, but it was subsequently overtaken by an omelette made by the Lung Association in Brockville Memorial Centre, Ontario, Canada on May 11, 2002 — it weighed 2.95 tonnes. (http://en.wikipedia.org/wiki/Omelette)

Left overs:

  • It can be difficult to reuse the left-over omelet, so make sure to not make too much - but usually all of it gets eaten anyways

 

Directions

Step 1
Crack all eggs into a mixing bowl and mix them together (with a whisk)
Step 2
Add the milk and season with salt and pepper.
Step 3
Whisk the egg and milk. A LOT. You can also use an electric whisk if you have one in your kitchen
Step 4
Heat a non-stick pan (teflon) at medium heat. Add the butter (about 2 tbsp of butter per omelet) and let it melt. If you don't have a
big enough pan, make smaller portions!
Step 5
When the butter in the pan is hot enough to make a drop of water hiss, pour the eggs in the pan (again, if you have small pans, use
only part of the mix, you can do one omelet after another)
Step 6
Don't stir! Let the eggs cook up for a minute and wait until the bottom sets.
Step 7
With a cooking spoon or spatula push one edge of the egg into the center of the pan, slightly tend the pan so the liquid egg can flow
underneath. Repeat with other edges so there is no liquid egg left.
Step 8
When the egg starts to look like a pancake flip it over (make sure it doesnt stick to the pan) - use a spatula or cooking spoon for
help.
Step 9
Cook for a few more seconds until there is no uncooked egg left.
Step 10
If you want to put any of the toppings in your omelet, now is the time to do that. Use a soup-spoon to put the filling across the
center of the egg in a straight line.
Step 11
With the spatula fold the egg in half --> with this you'll get the perfect omelet-shape 🙂
Step 12
After letting the omelet in the pan for about 15-20 more seconds, you can put it on a plate and add herbs (e.g. chives)

Publisert 3. December 2013, 15:52 · Kategori: Recipe

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