BASIC OMELETTE
http://lekkerreseptevirdiejongergeslag.blogspot.com/2014/02/basic-omelette.html
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Ingredients:
2 eggs
2 Tbsp. whole milk
2 Tbsp clarified butter or whole butter
Salt and ground white pepper, to taste
2 eggs
2 Tbsp. whole milk
2 Tbsp clarified butter or whole butter
Salt and ground white pepper, to taste
Preparation:
Crack the eggs into a glass mixing bowl and beat them until they turn a pale yellow color.
Heat a heavy-bottomed nonstick sauté pan over medium-low heat. Add the butter and let it melt.
Add the milk to the eggs and season to taste with salt and white pepper. Then, grab your whisk and whisk like crazy. You're going to want to work up a sweat here. If you're not up for that, you can use an electric beater or stand mixer with the whisk attachment. Whatever device you use, you're trying to beat as much air as possible into the eggs.
When the butter in the pan is hot enough to make a drop of water hiss, pour in the eggs. Don't stir! Let the eggs cook for up to a minute or until the bottom starts to set.
With a heat-resistant rubber spatula, gently push one edge of the egg into the center of the pan, while tilting the pan to allow the still liquid egg to flow in underneath. Repeat with the other edges, until there's no liquid left.
Your eggs should now resemble a bright yellow pancake, which should easily slide around on the nonstick surface. If it sticks at all, loosen it with your spatula.
Now gently flip the egg pancake over, using your spatula to ease it over if necessary. Cook for another few seconds, or until there is no uncooked egg left.
If you're adding any other ingredients, now's the time to do it. (See note.) Spoon your filling across the center of the egg in straight line.
With your spatula, lift one edge of the egg and fold it across and over, so that the edges line up. Cook for another minute or so, but don't overcook or allow the egg to turn brown. If necessary, you can flip the entire omelet over to cook the top for 30 seconds or so. Just don't let it get brown.
Gently transfer the finished omelet to a plate. Garnish with chopped fresh herbs if desired.
Crack the eggs into a glass mixing bowl and beat them until they turn a pale yellow color.
Heat a heavy-bottomed nonstick sauté pan over medium-low heat. Add the butter and let it melt.
Add the milk to the eggs and season to taste with salt and white pepper. Then, grab your whisk and whisk like crazy. You're going to want to work up a sweat here. If you're not up for that, you can use an electric beater or stand mixer with the whisk attachment. Whatever device you use, you're trying to beat as much air as possible into the eggs.
When the butter in the pan is hot enough to make a drop of water hiss, pour in the eggs. Don't stir! Let the eggs cook for up to a minute or until the bottom starts to set.
With a heat-resistant rubber spatula, gently push one edge of the egg into the center of the pan, while tilting the pan to allow the still liquid egg to flow in underneath. Repeat with the other edges, until there's no liquid left.
Your eggs should now resemble a bright yellow pancake, which should easily slide around on the nonstick surface. If it sticks at all, loosen it with your spatula.
Now gently flip the egg pancake over, using your spatula to ease it over if necessary. Cook for another few seconds, or until there is no uncooked egg left.
If you're adding any other ingredients, now's the time to do it. (See note.) Spoon your filling across the center of the egg in straight line.
With your spatula, lift one edge of the egg and fold it across and over, so that the edges line up. Cook for another minute or so, but don't overcook or allow the egg to turn brown. If necessary, you can flip the entire omelet over to cook the top for 30 seconds or so. Just don't let it get brown.
Gently transfer the finished omelet to a plate. Garnish with chopped fresh herbs if desired.
NOTE: There's no limit to the number of fillings you can use with this basic omelet recipe.
Some suggestions include:
Grated cheese
Sautéed mushrooms
Diced and sautéed onion
Chopped cooked bacon
Diced ham
OMMELET
http://lekkerreseptevirdiejongergeslag.blogspot.com/2014/02/basic-omelette.html
Nicolene Louw
Some suggestions include:
Grated cheese
Sautéed mushrooms
Diced and sautéed onion
Chopped cooked bacon
Diced ham
OMMELET
http://lekkerreseptevirdiejongergeslag.blogspot.com/2014/02/basic-omelette.html
Nicolene Louw
Hi. Ek kon dit ook nooit maki.
Ek doen d vlgde.
Meng d eiers so 4, hang mos nou af hoe groot jy dit wil he. Myne is altyd massive. Ek maak myne met 6 eiers. Dan sit ek bietji sout en perper en aromat by. En bietjie melk. Baie mense sit bakpoeier ook in dit maak dit lekker pofferig. Dan klits j alles lekker saam. In n pan, spuit spray en cook, ek vat sommer botter. Laat dit smelt en as ju pan lekker matig warm is gooi jou eier mengsel in.
Wat ek dan doen ek sit d deksel op. En terwyl dit gaar word sit jou oond se grill aan. Ommelet raak mos nu onder gaar en soms kan dit brand so ek maak dit half gaar van onder af en dan grill ek hom gaar van bo af. Haal uit s oond. Sit vulsel in d een helfte vou toe sit kasie oor en grill weer tot kaas lekker goud bruin is. Ek kan my ommelette ni anders maak nie anders flop dit. Dis lekker vinnig en smaak heeerlik!!
BREAKFAST
Feta & semi-dried tomato omelette
http://lekkerreseptevirdiejongergeslag.blogspot.com/2014/02/basic-omelette.html
Serves 1
Cooking up eggs with cheese and tomato makes for a super-quick meal for one that's ready in 10 minutes
Ingredients
• 1 tsp olive oil
• 2 eggs, lightly beaten
• 4 semi-dried tomatoes, roughly chopped
• 25g feta cheese, crumbled
• mixed salad leaves, to serve
Buy Ingredients
Method
Heat the oil in a small frying pan, add the eggs and cook, swirling the eggs with a fork as they set. When the eggs are still slightly runny in the middle, scatter over the tomatoes and feta, then fold the omelette in half. Cook for 1 min more before sliding onto a plate. Serve alongside a mixed leaf salad.
Recipe from Good Food magazine,**Maré Nieuwoudt*
Feta & semi-dried tomato omelette
http://lekkerreseptevirdiejongergeslag.blogspot.com/2014/02/basic-omelette.html
Serves 1
Cooking up eggs with cheese and tomato makes for a super-quick meal for one that's ready in 10 minutes
Ingredients
• 1 tsp olive oil
• 2 eggs, lightly beaten
• 4 semi-dried tomatoes, roughly chopped
• 25g feta cheese, crumbled
• mixed salad leaves, to serve
Buy Ingredients
Method
Heat the oil in a small frying pan, add the eggs and cook, swirling the eggs with a fork as they set. When the eggs are still slightly runny in the middle, scatter over the tomatoes and feta, then fold the omelette in half. Cook for 1 min more before sliding onto a plate. Serve alongside a mixed leaf salad.
Recipe from Good Food magazine,**Maré Nieuwoudt*
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