Omelet

omelet

1. OMELET

2. The rolled, or French-style, omelets start out like scrambled eggs, but when the eggs start to set, they are rolled over. A folded or A merican style, omelet is prepared in much the same manner, though it is often cooked on a griddle rather than in a pan, and instead of being rolled, the American omelet is folded in half. OMELET

3. Choose eggs that are fresh, with intact shells. As with scrambled eggs, the ability of the eggs to hold its shape is irrelevant, but fresh eggs are preferable. Omelets can be seasoned with salt, pepper, and herbs.

4. Omelets may be filled or garnished with cheese, sauteed vegetables or potatoes, meats, and smoked fish, among other things. These fillings and garnishes are incorporated at the appropriate point to be certain they are fully cooked and hot when the eggs have benn cooked.

5. High Heat. This is an opposite to the basic principle of low temperature egg cookery. The omelet cooks so fast that its internal temperature never has time to get too high. 2. A conditioned omelet pan. The pan must have sloping sides and be of the right size so the omelet can be shaped properly. It must be well seasoned or condition to avoid sticking. Two Factors For Making Quality Omelets

6. Suggested Omelet Fillings Cheese Sauteed or creamed mushrooms Creamed or C urried C hicken Creamed or Buttered Spinach