3 ea EGGS (ROOM TEMPERATURE) 1/4 ts SALT 1 tb WATER (DO NOT USE MILK) 1 tb BUTTER OR MARGARINE 1 tb PEANUT OIL brEAK EGGS IN A SMALL BOWL. ADD WATER AND BEAT UNTIL YOLK IS MIXED IN. IN A SMALL FRY PAN (7 TO 8 INCH WITH NON STICK SURFACE) MELT BUTTER OVER MEDIUM HIGH HEAT. ADD PEANUT OIL, HEAT TILL BUTTER IS NOT BUBBLING. POUR EGG INTO PAN. AS EDGES BEGIN TO SET, LIFT WITH A SPATULA AND SHAKE TO LET UNCOOKED EGG RUN UNDERNEATH. WHEN EGG NO LONGER FLOWS FREELY RUN SPATULA AROUND EDGE TO LOOSEN EGG. SLIDE OMELET ONTO SERVING PLATE AND FOLD IN HALF. (SLIDE ONTO PLATE SLOWLY, WHEN HALF ON PLATE brING PAN OVER THE TOP TO FOLD IN HALF) NOTE: ALMOST ANYTHING CAN BE ADDED AFTER EGG IS COOKED TO FILL OMELET
How To make Basic Omelet's Videos
Jamie Oliver on making the perfect omelette - Jamie's Ministry of Food
Omelette recipe from the Ministry of Food campaign. jamieoliver.com Jamie's Ministry of Food first aired on Channel4 in the UK in September 2008
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Super Fluffy Omelet
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Learn Jacques Pépin's famous omelet techniques
Jacques Pépin is perhaps best known for teaching America how to make an omelet. Here, he shares two different techniques for making this perfect egg dish.
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American Masters, THIRTEEN’s award-winning biography series, celebrates our arts and culture. Launched in 1986, the series has set the standard for documentary film profiles, accruing widespread critical acclaim. Awards include 70 Emmy nominations and 28 awards — 10 for Outstanding Non-Fiction Series since 1999 and five for Outstanding Non-Fiction Special — 12 Peabody Awards; three Grammys; an Oscar; two Producers Guild Awards for Outstanding Producer of Non-Fiction Television; and the 2012 IDA Award for Best Continuing Series. American Masters enjoys recognition from film events across the country and international festivals from London to Berlin and Toronto to Melbourne. Other honors include The Christopher Awards and the Chicago International Television Awards as Outstanding Documentary Series, and the Banff Grand Prize and the Television Critics Association Award for Outstanding Movies.
French Omelette Recipe | How to Make French Omelet
Learn how to make classic French omelette. Of all egg recipes French omelet probably is one of the most delicious recipes. If you haven’t tried French omelette before, you must try this silky, fluffy, rich and custardy omelette. This may sound like a complicated recipe, but if you follow the recipe step by step, you will learn the technique and you will manage to make the best omelette in the world!
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Ingredients: 2-4 Eggs 1 tablespoon (15g) Butter Salt to taste Pepper to taste Chives for garnish
Directions: 1. In a medium bowl, whisk eggs and salt until fully combined. 2. In a nonstick pan, over low heat, melt butter. 3. When butter is melted, pour eggs. Using a rubber spatula, constantly scrape the bottom of the pan while shaking the pan in a circular motion, to ensure that the eggs cook slowly. Stop stirring as soon as eggs are very softly scrambled and creamy. About 1-2 minutes. 4. Turn the heat off, tilt skillet up by its handle, gently roll the omelette down over itself. Invert onto a plate, brush the omelette with butter, then sprinkle with chives. 5. Serve immediately.
Notes: It is important to use the right size pan.
Best eggs to pan ratio: 2 eggs: 17-18cm (6-7 inches) pan 3 eggs: 20cm (8-inches) pan 4 eggs: 23-24 cm (9- inch) pan
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How to make an Omelet
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Creamy and delicious omelets are simple to make. Whether served plain or filled with a variety of ingredients, they are perfect for breakfast and make a quick, light lunch or dinner.