Egg Omelets
Egg omelets are the most requested birthday breakfast at our house. You can stuff them with anything you want and they are always delicious. Most of us like cream cheese, cheddar cheese, and ham and I love mushrooms, onions and green peppers in mine.
Recipe:
2 or 3 eggs, depending on how big of one you want
2-3 Tbs milk or cream
Salt
Black pepper
Cheese (any kind)
Meat (any kind)
Vegetables (any kind)
1 Tbs butter
Beat eggs and milk together. Melt butter in a frying pan over medium-medium high heat. When it's hot, pour the eggs in the pan, season with salt and pepper, turn it down to medium-low and cover it. When the egg is almost completely done, remove the lid and put the cheeses, meats and vegetables on half of the egg in a half circle. With a spatula, fold the other half of the egg over the stuffing, turn it to low and cover the pan again until all the cheese is melted.
The Science of Omelets
The success of all omelets depends on the pan and the fat being hot enough to bind the base of the egg at once to hold the softer egg above, but not so hot as to toughen the base before the rest of the egg cooks. Therefore, the eggs and any food incorporated with them, must be room temperature before being put into the pan. To warm eggs to room temperature, place in a bowl of hot tap water for five minutes. More omelet failures are due to eggs being used directly from the refrigerator than to any other cause.
Recipe:
2 or 3 eggs, depending on how big of one you want
2-3 Tbs milk or cream
Salt
Black pepper
Cheese (any kind)
Meat (any kind)
Vegetables (any kind)
1 Tbs butter
Beat eggs and milk together. Melt butter in a frying pan over medium-medium high heat. When it's hot, pour the eggs in the pan, season with salt and pepper, turn it down to medium-low and cover it. When the egg is almost completely done, remove the lid and put the cheeses, meats and vegetables on half of the egg in a half circle. With a spatula, fold the other half of the egg over the stuffing, turn it to low and cover the pan again until all the cheese is melted.
The Science of Omelets
The success of all omelets depends on the pan and the fat being hot enough to bind the base of the egg at once to hold the softer egg above, but not so hot as to toughen the base before the rest of the egg cooks. Therefore, the eggs and any food incorporated with them, must be room temperature before being put into the pan. To warm eggs to room temperature, place in a bowl of hot tap water for five minutes. More omelet failures are due to eggs being used directly from the refrigerator than to any other cause.
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