Basic french rolled omelet

1 Servings

Ingredients

Quantity Ingredient
1 teaspoon Water 2 Eggs
dash Salt 2 tsp water
1 drop Tabasco dash salt
1½ teaspoon Butter 2 drops tabasco
1 tablespoon Butter
1 each Prepare fillings in advance, set aside until needed.
2 eaches Break eggs into small bowl. Add water, salt and Tabasco. Beat

Directions

FOR EACH EGG USE: 2 EGG OM

with a table fork until whites and yolks are just blended, about 50 strokes or 20 seconds. You don't want them to foam 3) Put butter into well seasoned or nonstick omelet pan or skillet. A 6 or 7 inch skillet is the right size for a two egg omelet..one serving. put pan over moderately high heat. Rotate pan to distribute butter. 4) when butter has stopped foaming, but before it browns, add eggs. 5) Allow eggs to set a few seconds before starting to stir them. 5)Make a circular movement around the bottom of the pan with the flat side of the fork, lifting the cooked eggs gently as you stir. (the object here is to leave them whole, not breaking them into curds as in scrambled eggs.) 6) When the omelet has set on the bottom, tilt the pan and lift the edge of the omelet to allow any uncooked egg on top to flow under cooked portion.. 7) shake pan vigorously to loosen omelet and prevent sticking. 8) smooth the top of the omelet gently with fork. Cook a few seconds more. Omelet should be slightly brown on the outside, still creamy but not liquid on the inside. 9) sprinkle about two tablespoons full of the selected filling along the center of the omelet. (I do it the length of the handle, but the direction depends on how you are going to roll it.) 10) Fold omelet in thirds by folding the edge opposite the handle onto the center, covering the handle. THEN fold the edge near the handle over the middle. 11) Grasp the handle of the pan in your upturned palm. Roll the omelet out onto a warm plate, seam side down. 12) Brush with melted butter for a warm sheen, if desired. Serve immediately. my notes: I generally don't roll it into thirds... I slide slightly less than half of the omelet onto the serving plate, then quickly invert the pan over it, causing it to fold in half... hard to describe verbally, but I've never lost a filling yet... see also fillings. borrowed from "Omelets and Crepes" Nitty Gritty Productions, by Bob and Colleen Simmons c 1976 ~=-=-=-=-=-=-=-Courtesy of The HomesteadBBS (615) 385-9421-=-=-=-=-=-=-=-=-=- Courtesy of Shareware RECIPE CLIPPER 1⅒

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