Classic Omelet

Recipe Ingredients

2		Eggs - beaten
		Salt - to taste
		Freshly-ground black pepper - to taste
1 teaspoon	5ml	Unsalted butter

Recipe Instructions

Season the eggs with salt and pepper. Heat the butter in a 6-inch non-stick saute pan until it foams. Pour in your beaten eggs. Using a rubber spatula, pull the cooked egg away from the pan and allow the raw egg to run onto the hot part of the pan. When almost set, tap the edge of the pan, opposite the handle, on the edge of the burner moving the egg down to the edge of the pan. Tap to fold the egg over by one-third, then fold onto a small service plate.

This recipe yields 1 omelet.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2261 broadcast 07-31-1996) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.